Oharame-Age (Fried Chicken With Nori)

Mrs. Nobuko Shibata

SERVINGS 4 – 6

• ½ lb. fresh tender chicken meat
• 2 sheets nori (seaweed)
• ½ cup cornstarch

SEASONING for chicken:

• ¼ cup shoyu
• 2 teaspoons sugar
• ¼ teaspoon gourmet powder
• 1 teaspoon sake

Slice chicken into thin strips and marinate with seasoning and let stand for a while.

Cut nori in half and strip into ½ inch widths.

Roll soaked chicken meat in cornstarch and bind few strips with nori.

Fry in deep fat.

Very good as chaser.