野菜もたっぷりとれる【鶏むね肉の南蛮漬け】は覚えておいて損なし！

This time, we're back with the second installment of our popular chicken breast recipes! We're introducing a refreshing "Chicken Breast Nanbanzuke" recipe. Just remember this recipe and you can apply it to a variety of Nanbanzuke recipes, so please give it a try. ↓Subscribe to our channel here↓ ※Scheduled to be released every Wednesday and Saturday from 7 PM http://www.youtube.com/@sanpiryoron?s... ■Chicken Breast Nanbanzuke (Serves 3-4) [Ingredients] 2 chicken breasts (approx. 600g), 1/2 an onion, 1 zucchini, 1 bell pepper, a pinch of salt, some flour, 1 teaspoon grated ginger A (400cc dashi, 100cc vinegar, 60cc light soy sauce, 50cc mirin, 1.5 tablespoons sugar) 1. Thinly slice the onion. ② Cut the zucchini into rounds or half-moons. Cut the pepper into bite-sized pieces. ③ Peel the skin off the chicken breasts and cut them into 1.5cm thick slices, cutting across the fibers. Sprinkle with salt to season. Wipe off any excess moisture and coat with flour. ④ Put ingredients A into a pot and bring to a boil. Turn off the heat and add ingredients ① and the grated ginger. ⑤ Heat the oil to 180°C and deep-fry ingredients ② and ③ until crispy. (About 2 minutes for the chicken). While still hot, marinate in ingredients ④ and let cool. Let sit in the refrigerator for at least an hour. [Sanpi-ryoron Website] https://www.sanpi-ryoron.com/ [Sanpi-ryoron Instagram] https://instagram.com/sanpiryoron_off... #MasahiroKasahara #ChickenBreast #NanbanZuke #Recipe #JapaneseFood #Sanpi-ryoron