Chicken tempura ( Toriten )

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Toriten（とり天）

What kind of dish is Toriten ⁇

Toriten is chicken tempura.

Toriten is said to have originated at the restaurant Toyoken（東洋軒）.

This shop has a long line of tourists every weekend. This restaurant is recommended because it’s filling, cheap, and delicious.

In addition to the lunch menu, they also have course meals, and the menus other than toriten are also very delicious.

Click here for Toyoken’s homepage.　👉　https://www.toyoken-beppu.co.jp

In 2019, when the Ministry of Internal Affairs and Communications conducted a survey on the annual consumption of chicken per household, Oita City ranked first in the nation.

The most popular chicken dish is karaage (Japanese fried chicken), but for people in Oita Prefecture, toriten is as common as karaage.

Whether chicken thighs or chicken breasts are used varies depending on the store and household.

Either way, the chicken is marinated in soy sauce and garlic, dipped in a liquid made from flour, water, and eggs, and then fried in oil.

It is typically eaten with Japanese mustard, ponzu sauce, and kabosu.

This recipe uses skinless, pounded chicken breasts. By stretching the meat a little flat in this way, it becomes soft and easy to eat.

What kind of dish is tempura??

Tempura is made by wrapping ingredients such as seafood, meat, and vegetables in batter made from wheat flour and frying them in oil.

It is one of the typical Japanese dishes.

While tempura is being fried, the moisture in the batter replaces the frying oil, adding the flavor of the oil.

For the batter, use 20% flour based on the weight of the ingredients, eggs 50% based on the weight of the flour, and water 120-150% based on the weight of the flour.

When the batter becomes sticky, it becomes difficult for water to displace, which results in the loss of the crispy texture that is typical of tempura.

To prevent this, use cold eggs, water, and flour. Make the batter just before frying.

The recommended temperature for frying is 180 degrees for meat and fish, 160 degrees for carbohydrate-based foods such as potatoes, and 150 degrees for foods that want to make the most of their green color, such as shiso and shishito.

Anyone can easily make tempura using commercially available tempura flour. Some products do not contain eggs, so vegans can also use them.　👉　Tempura that anyone can make well

NUTRITION FACTS

373kcal Protein 25.5g Fat 22.8g Carbs 16.0g Salt Equivalent 0.8g

INGREDIENTS (7SERVINGS)

• chicken breast (without skin) 700g
• soy sauce 30g
• sake 20g
• grated garlic 5g
• grated ginger 5g
• egg 70g
• water 170g～200g
• flour 140g
• oil appropriate amount (Oil absoration is 20%)
• kabosu
• Japanese mustard
• ponzu sauce

Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice. Kabosu is a type of citrus fruit that is a specialty of Oita Prefecture.

COOKING INSTRUCTIONS

① Remove the skin from the chicken breast.

② Beat the chicken with a stick.

③ Cut into approximately 30g pieces by inserting a knife diagonally into the pieces.

④ Mix soy sauce, sake, grated garlic, and grated ginger and marinate the chicken for 30 minutes.

⑤Combine the egg and water, then add the flour and mix well. Make sure to follow the order of steps to avoid lumps.

⑥ Dip the chicken in the batter and fry in oil heated to 180° for 6 minutes.

⑦ Use kabosu, mustard, or ponzu sauce as you like.

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