Chicken wrapped in nori

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.


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, .

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