Taro and Chicken Fritters with Umeboshi Batter

Satoimo to Torisasami no Momijiage

Difficulty

Ingredients (Serves 3 to 4): 3 satoimo （taro roots）
120 g chicken tenderloins
4 green beans
1 tbsp potato starch

For the batter:
2 umeboshi pickled plums, chopped
1 egg
3 tbsp potato starch

matcha powder
salt

Directions

1. Prepare the taro roots: Peel and massage with salt, then rinse to wash off the stickiness.

2. Cut into 5 mm slices, then rinse and strain.

3. Cut the chicken tenderloins into strips.

4. Slice the green beans on the bias.

5. Make the batter: Beat the egg, then mix in the potato starch. Add the chopped umeboshi pickled plums and stir in.

6. Dredge the sliced chicken tenderloin, taro root, and green beans in potato starch, then add the egg batter mixture and stir together.

7. Shape the fritters on a large spoon, then deep-fry in oil preheated to 165°C.

8. When the fritters have cooked enough to set, turn over. Continue to deep-fry for 4-5 min.

9. Arrange on a serving dish, slightly piled, and garnish with maple leaves. Serve with matcha powder and salt on the side.