Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Mochiko |
| ¼ cup | Cornstarch |
| ¼ cup | Sugar |
| ¼ cup | Chopped green onions |
| 5 tablespoons | Shoyu |
| 2 \N | Eggs |
| ½ teaspoon | Salt (up to) |
| 3 \N | Cloves garlic; chopped |
| \N \N | Nori; cut to musubi size |
| 5 pounds | Chicken thighs |
Debone chicken thighs. Cut pieces small enough for sauce to penetrate and nori to fit around easily. Mix all ingredients well, except nori. Soak chicken for at least 2 hours or more in sauce, preferably overnight. Before frying, wrap nori around the chicken. Fry over medium heat.
MARINATE OVERNIGHT
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .