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While Japanese cuisine isn’t part of my regular culinary commentary, I very much enjoy a roll of nigiri or a good sashimi as much as the next person.
Many Japanese delicacies are not only aesthetically pleasing and interesting, but are also very often the perfect “bite size”, making them a useful addition to any hors d’oeuvres menu.
These are not difficult to make, so give them a go the next time you have friends over for summer cocktails.
Ingredients:
- 2 chicken legs and thighs
- 2 tbsp soy sauce
- 2 tbsp sake (rice wine)
- 1 sheet of nori (dried sushi), cut into 1 cm wide strips
- ½ egg white, lightly beaten
- Canola oil for frying
Method:
Slice the chicken into 5 cm by 5 mm strips. Mix the chicken with the soy and sake and leave to marinate for at least one hour.
Take four or five chicken strips in your hand. With the other hand, dip one end of a nori strip into the egg white and wrap tightly around the centre of the chicken bundle. Deep fry in hot oil, turning until the chicken is cooked through.
Remove to a paper towel, then offer by themselves or with a dip.
I serve chicken oharame with a goma dare dip.
Goma dare sauce
- 2 tbsp tahini paste
- 1 crushed garlic clove
- 5 tsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp mayonnaise
- 1 tsp salt
- Pinch of chilli powder
- 2 tbsp of chicken or vegetable stock
Mix everything together in a bowl and whisk until smooth. Set aside in fridge until needed.
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