Fried Rooster Tenders Wrapped in Nori (Rooster Isobe-age)

The flavour of my Fried Rooster Tenders Wrapped in Nori is much like Karaage Rooster, however a strip of nori (roasted seaweed) is wrapped round every bit of hen. It has a touch of flavour from the ocean.

I talked about two varieties of Isobe-age dishes in my put up Chikuwa Fishcake Tempura (Chikuwa Isobe-age).

One sort of Isobe-age is a deep-fried ingredient coated in batter with aonori (dried seaweed flakes) blended in. One other sort of Isobe-age is made by wrapping a chunk of meat in a strip of yaki nori (roasted seaweed). Chikuwa Isobe-age is the previous and in the present day’s recipe, Rooster Isobe-age, is the latter.

Wrapping every bit of hen with yaki nori provides an additional step to creating of normal fried hen, however such a small quantity of nori adjustments the flavour of the fried hen. It’s so tasty.

Rooster tenderloin is taken into account to be the healthiest a part of the hen meat with the bottom fats content material, but it surely tends to turn into very dry when cooked. In in the present day’s recipe, I attempted to cook dinner juicy hen tenderloin. Listed here are the secrets and techniques.

Secret to Cooking Juicy Rooster Tenderloin

There are a few issues to forestall your Fried Rooster Tenders from getting too dry.

Add mayonnaise to the marinade:

Mayonnaise is principally product of egg, vinegar, and oil. Oil and vinegar are exhausting to combine and separate simply. The emulsification course of produces mayonnaise with a easy and creamy texture.

This emulsification of mayonnaise and the oil in it makes the hen tender and juicy.

Fry the hen at low temperature:

That is the method I used to make Karaage Rooster. Prepare dinner at about 160-165°C/320-329°F first, then on the finish, fry at 190-200°C/374-392°F to crisp up the floor of the hen.

Meat turns into dry when cooked at excessive temperature. Cooking your hen at low temperature first retains the moisture throughout the flesh higher. That’s how a gradual cooker makes the meat juicy and tender.

What’s in my Fried Rooster Tenders Wrapped in Nori (Rooster Isobe-age)

• Rooster tenderloin, diagonally sliced into 3-4 batons
• Strips of yaki nori (roasted seaweed sheet)
• Corn flour/cornstarch
• Oil to fry

Marinade

• Cooking sake
• Mayonnaise
• Soy sauce
• Ginger juice (juice from grated ginger)

Relying on the dimensions of your hen tenderloin, the variety of batons you get could be completely different. You will want the identical variety of nori strips as hen items.

I had 12 hen items, so I reduce 1 sheet of yaki nori into 12 strips. Halve the sheet, then halve it perpendicular to the primary reduce, making 4 sheets. Reduce the pile into 3 strips of equal width.

My yaki nori was so crispy that I didn’t have to make use of scissors or a knife to make strips. I merely folded it to chop.However in the event you like, you may pile 4 sheets collectively and reduce the pile with scissors.

How one can Make Fried Rooster Tenders Wrapped in Nori (Rooster Isobe-age)

Though it was deep-fried, the depth of oil was solely 1-1.5cm/⅜-⅝”. So long as half of the hen items submerge within the oil, that’s ample. See the video.

1. Put the hen items and all of the Marinade substances in a bowl or a zipper lock bag and blend properly. Depart for quarter-hour.
2. Wrap a yaki nori strip round every hen piece within the center.
3. Coat the hen items with corn flour.
4. Warmth oil in a pan at 160°C/320°F and fry the hen for a couple of minutes, then switch the hen to a tray.
5. Deliver the oil to 190°C/374°F and fry the hen items for under about 30 seconds to brown the floor of the hen. Switch the hen items to the tray.

You don’t have to make use of mayonnaise to make hen isobe-age. The flavour continues to be nice. However after I in contrast the identical dish made with and with out mayonnaise, the tenderness of the hen was notably completely different. Until you may have meals restrictions, I do advocate including mayonnaise to marinate your hen.

Fried Rooster Tenders Wrapped in Nori is an ideal nibble for drinks too. It is usually an excellent dish for a bento field. They’re nonetheless very tasty even when served chilly.

Yumiko

Watch How To Make It

Fried Rooster Tenders Wrapped in Nori (Rooster Isobe-age)

The flavour of my Fried Rooster Tenders Wrapped in Nori is much like Karaage Rooster, however a strip of yakinori (roasted seaweed) is wrapped round every bit of hen. It has a touch of flavour from the ocean. See the video.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It provides you a listing of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Kind:

Appetiser, Fundamental

Delicacies:

Japanese

Key phrase:

hen recipe, hen tenderloin recipe, fried hen

Serves: 2

Writer: Yumiko

Elements (tbsp=15ml, cup=250ml)

• 300g/0.7lb
  hen tenderloin
  (tendon eliminated, word 1)
• 12+/-
  strips
  yaki nori
  (word 2)
• 2-2½
  tbsp
  corn flour/cornstarch
• Oil to shallow fry

Marinade

• 1
  tbsp
  cooking sake
• 1
  tbsp
  soy sauce
• 1
  tbsp
  mayonnaise
  (word 3)
• 1/4
  tsp
  ginger juice
  (squeeze juice out of grated ginger)

Directions

1. Diagonally slice every hen tenderloin into 3 strips (word 4), then put them right into a bowl.

2. Add all of the Marinade substances to the bowl and blend properly guaranteeing that the marinade coats every hen piece. Marinate for quarter-hour.

3. Taking one piece of marinated hen at a time, wrap a strip of yaki nori round the center of piece of hen.

4. Coat every bit of hen with corn flour/cornstarch. Rolling the hen piece on the corn flour/cornstarch makes it simple.

5. Fill a frying pan with oil to 1-1.5cm/⅜-⅝” deep (word 5) and warmth to 160°C/320°F (word 6).

6. Put the hen items within the oil and cook dinner for about 1.5 minutes. Flip them over and cook dinner for 1-1.5 minutes. (word 7)

7. Switch the hen items to a tray with a rack or a tray lined with kitchen paper.

8. Deliver the temperature of the oil as much as 190°C/374°F (word 6).

9. Return the hen items to the oil and cook dinner for about 30-40 seconds. Flip the hen items over after 15-20 seconds (word 8). The hen ought to be golden brown. (word 7)

10. Switch the hen to the tray. Serve whereas scorching.

Recipe Notes

1. Please see my put up Marinated Rooster Tenderloin, which explains easy methods to take away the tendon out of hen tenderloin. I used 4 hen tenderloins that weighed 305g/0.7lb.

2. You will want the identical variety of yakinori strips because the variety of hen items. I reduce every tenderloin into 3, making 12 hen items in complete. So, I made 12 yakinori strips from 1 sheet of yaki nori.

Please see the picture within the put up, which exhibits how I reduce a sheet into 12 skinny strips.

3. I used kewpie mayonnaise because it has much less acidity in comparison with Western-style mayonnaise. Mayonnaise prevents the hen from getting dry when cooked, leading to smooth and tender flesh. You possibly can omit mayonnaise in the event you desire.

4. In case your hen tenderloin is giant, it’s possible you’ll want to chop it into 4 items. My hen strips have been about 2.5cm/1″ large and the size was anyplace between 7cm/2¾” and 10cm/4″. They don’t should be the identical dimension, however they give the impression of being higher if the dimensions of the hen items are related.

5. You solely must submerge the hen items midway. In case your hen items are skinny, it’s possible you’ll want solely 1cm/⅜” deep of oil. If they’re thicker, 1.5cm deep of oil might be higher.

6. I used a thermometer as properly, however you may examine the approximate temperature by placing a thick bamboo stick upright within the oil, as demonstrated within the video. If tiny bubbles across the bamboo stick are arising gently, it’s about 160°C/320°F. If many bubbles across the bamboo stick are arising quickly, the oil is about 190°C/374°F.

7. In case your frying pan is small, you are able to do this in two batches.

8. In case you are placing the hen items within the oil one after the other, by the point you set the final hen piece within the oil, you’ll need to show the primary hen piece over.

9. Diet per serving. It assumes that the vegetable oil absorbed into the fried hen is about 8% of the burden of the hen.

serving: 195g energy: 374kcal fats: 21g (27%) saturated fats: 2.5g (13%) trans fats: 0.1g polyunsaturated fats: 5.9g monounsaturated fats: 11g ldl cholesterol: 112mg (37%) sodium: 552mg (24%) carbohydrates: 6.6g (2%) dietary fibre: 0.6g (2%) sugar: 0.1g protein: 35g vitamin D: 0mcg (0%) calcium: 13mg (1%) iron: 0.9mg (5%) potassium: 571mg (12%)