Chicken Tatsuta Sandwich (Japanese Crispy Chicken Sandwich)

This is one of the popular sandwiches at the burger place in Japan. The soy souce and the ginger flavor go really well with the cabbage and soft burger bun. Try this out and I am sure you will love it!

Chicken Tatsuta Sandwich (Japanese Crispy Chicken Sandwich)

(Serves 4)

·      4 to 8 slices of Tatsuta-Age (Recipe: Tatsuta-Age (Deep Fried Chicken))

·      4 hamburger buns, preferably egg rolls

·      2 cups of cabbage, cut into thin strips

·      some mayonnaise

·      some butter

1.     Deep-fry the chicken Tatsuta. It is better to cut the chicken thighs at a 45 degree angle so that a piece could be bigger than bite size in order to adjust to the size of the bun. Follow the recipe for Tatsuta-Age (Deep Fried Chicken).

2.     Cut the cabbage into thin strips.

3.     Rinse the cabbage in cold running water and strain well.

4.     Slice the buns in half and warm them up in a toaster oven. Spread butter on the buns.

5.     These are the soft and slightly sweet buns, which I prefer to use.

6.     On the bottom half of the bun, put the adequate amount of cabbage strips.

7.     Put the fried chicken Tatsuta then pour mayonnaise over it and put on the top half of the bun. Serve.

Shiso Leaf Genovese Pasta

You cannot go wrong with this Genovese pasta. Try making your very own homemade Genovese sauce to make this pasta extra delicious. Recipe for sauce: Shiso Leaf Genovese Sauce.

Shiso Leaf Genovese Pasta

(Serves 2)

·      2 tablespoons of Shiso Leaf Genovese Sauce

·      2 tablespoons of Parmesan cheese powder

·      1 tablespoon of water from boiling pasta

·      some extra virgin olive oil

·      some salt if you like

·      pasta, cooked

1.     In a bowl, combine Genovese sauce and water from boiling pasta and mix well. Add cooked pasta and mix again.

2.     Add Parmesan cheese powder and olive oil and mix. Sprinkle some salt if necessary.

Strawberry Slush

Nothing beats slush made with fresh fruits! This is a strawberry version of my Mango Slush from the previous post.

Strawberry Slush

·      10 to 12 strawberries

·      1 cup (240cc) plain yogurt

·      2 to 3 tablespoons of sugar

·      ½ to 1 cup (120cc to 240cc) of ice

1.     Remove strawberry stems. Cut strawberries into 4. Put them in a blender with sugar and pulse.

2.     Add yogurt and ice. Continue to pulse.

3.     Add more strawberries or yogurt if necessary.

Magical Taste, Buttermilk Dressing over Seasonal Salad

This buttermilk dressing is unbelievable. The aroma from the dill and the creamy sauce will make you pig out your vegetables. Use any seasonal vegetables for your salad. For your leftover buttermilk, try my pancake recipe!  Link: The Classic Buttermilk Pancakes

Magical Taste, Buttermilk Dressing over Seasonal Salad

·      ¼cup (80cc) of buttermilk

·      ¼cup (80cc) of plain yogurt

·      ¼cup (80cc) of Japanese mayonnaise

·      3 to 5 tablespoons of dill

·      ¾ to 1 teaspoon of salt

·      ¾ to 1 teaspoon of Dijon mustard

·      some pepper

·      some pouched eggs   Recipe: How to Make Poached Eggs

1.     Chop the dill finely.

2.     In a bowl, mix buttermilk, yogurt, Japanese mayonnaise, dill, salt, Dijon mustard, and some pepper.

3.     Place pouched egg on top of your seasonal salad and generously pour the mixed dressing over your plate.