Chicken Tender Piccata with Juicy Imitation Crab Ankake
Chicken Tender Piccata with Juicy Imitation Crab Ankake

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken tender piccata with juicy imitation crab ankake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Tender Piccata with Juicy Imitation Crab Ankake is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken Tender Piccata with Juicy Imitation Crab Ankake is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chicken tender piccata with juicy imitation crab ankake using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Tender Piccata with Juicy Imitation Crab Ankake:
  1. Make ready 2 strips Chicken tenders
  2. Get 4 stick Imitation crab
  3. Get 1/2 Egg
  4. Get 1 Green onions (finely chopped)
  5. Make ready Ankake sauce:
  6. Make ready 150 ml *Water
  7. Take 1/2 tsp *Bonito based dashi stock granules
  8. Make ready 1 tsp * Usukuchi soy sauce
  9. Get 1 tsp *Mirin
  10. Make ready 1 tsp *Sake
  11. Take 1 tsp Ginger (juice)
  12. Take 1 1/2 tsp katakuriko potato starch flour, 3 teaspoons water Katakuriko slurry
Steps to make Chicken Tender Piccata with Juicy Imitation Crab Ankake:
  1. Break up the imitation crab.
  2. Remove the sinews from the chicken tenders, cut each strip into 1/4 chunks, lightly season with salt and pepper and coat with one tablespoon of flour (not listed), and brush off the excess flour.
  3. Spread out vegetable oil in a frying pan (about 1 rounded teaspoon) in a heated frying pan, roll the chicken tenders around in whisked egg, and cook. (For about 2 minutes on each side over a medium heat).
  4. Ankake Sauce: Add the * ingredients to a pot, add in the imitation crab and ginger juice after bringing it to a boil. Bring to a boil once more, and thicken it up with the katakuriko slurry.
  5. Arrange the chicken tenders onto plates, and top with lots of ankake sauce. Scatter with green onions, and it's done. This is also tasty topped off with some ichimi or shichimi spice.

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