• 4 chicken thigh (or breast) fillets
• 1-2 egg
• flour (sufficient amount to cover chicken fillets)
• 4 tbs soy sauce
• 6 tbs sugar
• 5 tbs rice wine vinegar
• chili, to taste
• 1-2 eggs
• 1/2 brown onions
• 1/4 cucumber (picked cucumber)
• 5 tbs Japanese mayonnaise (kewpie)
• 1 tbs tomato sauce
• salt & pepper, to taste
* you could also add 1 tsp of parsley, lemon juice, or/and whole grain mustard
• 1 red onion
• 1 bunch of asparagus
• 2 tomato
Make tartar sauce – Boil eggs. Chop onion finely and leave it in a bowl of cold water for 10-15 min to get rid of the onion’s tanginess. Chop cucumber (or pickled cucumber) and boiled eggs finely. Combine all the ingredients for tartar sauce together and mix it well.
Make Namban vinegar – Combine all the ingredients for Namban vinegar in a pot and bring it to boil. Simmer it until the sugar is dissolved. While it’s still warm, add sliced red onion. You will use this onion for the salad.
Deep fry chicken fillets and asparagus – Heat oil. Cover lightly asparagus with flour. Deep fry asparagus for a minute and take them out on a plate/vat with paper towel to get rid of excess oil. Cut chicken into pieces (whatever size you like). Cover them lightly with flour and then with egg. Deep fry them until they are cooked thoroughly. Take them out on a plate/vat with paper towel to get rid of excess oil. Take out sliced red onion out of Namban vinegar and leave deep-fried chicken in it instead, until the coating is softened.
Make salad – Cut deep-fried asparagus and tomatoes into bite size. Toss them with sliced red onion which has been saturated with Namban vinegar. Pour more Namban vinegar if necessary. Put a bit of remaining Namban vinegar and tartar sauce on deep-fried chicken fillets. Serve them with rice and salad.