Deep-fried Makimaki with colorful vegetables
[Ingredients (4 serving(s)]
■ Chicken thigh meat ... 2 pieces
■ Carrots ... 1/4 pieces
■Potato…1/2 piece
■ Green beans… 4 pod(s)
■ Paprika (yellow) ... 1/4 pieces
■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)
■ Black pepper ... Appropriate amount
■ Egg ... 1
■ Wheat flour…Appropriate amount
■ Bread crumbs…appropriate amount
■ Frying oil…appropriate amount
Garnished vegetables...as you like
[How to make]
① Cut the carrots, potatoes, and paprika into thin strips. Remove the strings from the green beans. Parboil the carrots, potatoes, and green beans.
② Make cuts in the chicken thighs so that they are evenly thick, and sprinkle the contents of Bonito Soup Stock with Flying Fish and black pepper evenly on both sides.
③ Place the vegetables from ① on ② and roll them up, using a toothpick as a skewer.
④ Add flour, eggs, and breadcrumbs to ③ and deep fry in low temperature oil until heated through.
(Fry for about 15 minutes)
⑤Remove the toothpicks from ④ and cut into bite-sized pieces. Finished serving with vegetables in a bowl!
