Ingredients
- 1 Chicken breast butterflied into 2 schnitzels
- Wasabi, enough to coat chicken
- 2 sheets of Yaki Nori
- 1/2 cup Flour, to dust chicken
- 2 eggs, beaten
- 1 cup Panko bread crumbs
- 4 pks of instant Ramen noodles (I used Nissin brand Tokyo Shoyu flavour)
- 4 Tbs Tahini
- 4 eggs, soft boiled, to serve
- Pickled Ginger sticks, to serve
- Pickled Mustard Leaf, to serve
Method
- Divide the chicken breast into two pieces, by cutting down the centre as though butterflying or making schnitzels.
- Squeeze an amount of wasabi (to taste, but about 5 cms per piece for me) on the chicken pieces and rub all over on both sides.
- Lay wasabi coated chicken onto a piece of yaki nori and fold around chicken
- Lay out flour on a plate, whisked eggs in a bowl and panko breadcrumbs on a plate in preparation to crumb the chicken.
- Dredge the chicken in flour, before coating in the egg mixture and covering panko crumbs. Repeat for 2nd piece.
- Fry the chicken until golden on both sides. Remove and let rest for 5 mins.
- While chicken is frying, take 4 bowls and put the sauce/powder sachets of each packet into each bowl. Add 1 Tbs of tahini per bowl.
- Boil water (about 400 ml per bowl depending on size). Pour a little of the boiled water into each bowl and mash/stir tahini into rest of sauce mixture. Put dried noodle cake on top and add rest of water into bowl, just covering each noodle cake.
- Slice the crumbed nori chicken and place 1/4 of the slices in each bowl. Top with other condiments as you like. I used a soft boiled egg (place egg in boiling water and time 5m30s), pickled ginger slices and pickled mustard greens. I also topped with traditional Japanese chilli sesame oil (called rayu or layu) Enjoy!
Product used in recipe
- S&B - Wasabi
- Obento - Yaki Nori For Sushi
- S&B - La Yu Chilli Oil
