Fried Hen Tenders Wrapped in Nori (Hen Isobe-age)

The flavour of my Fried Hen Tenders Wrapped in Nori is much like Karaage Hen, however a strip of nori (roasted seaweed) is wrapped round every bit of hen. It has a touch of flavour from the ocean.

I talked about two forms of Isobe-age dishes in my submit Chikuwa Fishcake Tempura (Chikuwa Isobe-age).

One kind of Isobe-age is a deep-fried ingredient coated in batter with aonori (dried seaweed flakes) combined in. One other kind of Isobe-age is made by wrapping a bit of meat in a strip of yaki nori (roasted seaweed). Chikuwa Isobe-age is the previous and in the present day’s recipe, Hen Isobe-age, is the latter.

Wrapping every bit of hen with yaki nori provides an additional step to creating of normal fried hen, however such a small quantity of nori modifications the flavour of the fried hen. It’s so tasty.

Hen tenderloin is taken into account to be the healthiest a part of the hen meat with the bottom fats content material, however it tends to develop into very dry when cooked. In in the present day’s recipe, I attempted to prepare dinner juicy hen tenderloin. Listed here are the secrets and techniques.

Secret to Cooking Juicy Hen Tenderloin

There are a few issues to stop your Fried Hen Tenders from getting too dry.

Add mayonnaise to the marinade:

Mayonnaise is especially manufactured from egg, vinegar, and oil. Oil and vinegar are onerous to combine and separate simply. The emulsification course of produces mayonnaise with a easy and creamy texture.

This emulsification of mayonnaise and the oil in it makes the hen tender and juicy.

Fry the hen at low temperature:

That is the approach I used to make Karaage Hen. Cook dinner at about 160-165°C/320-329°F first, then on the finish, fry at 190-200°C/374-392°F to crisp up the floor of the hen.

Meat turns into dry when cooked at excessive temperature. Cooking your hen at low temperature first retains the moisture inside the flesh higher. That’s how a gradual cooker makes the meat juicy and tender.

What’s in my Fried Hen Tenders Wrapped in Nori (Hen Isobe-age)

• Hen tenderloin, diagonally sliced into 3-4 batons
• Strips of yaki nori (roasted seaweed sheet)
• Corn flour/cornstarch
• Oil to fry

Marinade

• Cooking sake
• Mayonnaise
• Soy sauce
• Ginger juice (juice from grated ginger)

Relying on the scale of your hen tenderloin, the variety of batons you get is perhaps totally different. You will want the identical variety of nori strips as hen items.

I had 12 hen items, so I minimize 1 sheet of yaki nori into 12 strips. Halve the sheet, then halve it perpendicular to the primary minimize, making 4 sheets. Minimize the pile into 3 strips of equal width.

My yaki nori was so crispy that I didn’t have to make use of scissors or a knife to make strips. I merely folded it to chop.However when you like, you may pile 4 sheets collectively and minimize the pile with scissors.

Find out how to Make Fried Hen Tenders Wrapped in Nori (Hen Isobe-age)

Though it was deep-fried, the depth of oil was solely 1-1.5cm/⅜-⅝”. So long as half of the hen items submerge within the oil, that’s enough. See the video.

1. Put the hen items and all of the Marinade substances in a bowl or a zipper lock bag and blend effectively. Depart for quarter-hour.
2. Wrap a yaki nori strip round every hen piece within the center.
3. Coat the hen items with corn flour.
4. Warmth oil in a pan at 160°C/320°F and fry the hen for a couple of minutes, then switch the hen to a tray.
5. Carry the oil to 190°C/374°F and fry the hen items for under about 30 seconds to brown the floor of the hen. Switch the hen items to the tray.

You don’t have to make use of mayonnaise to make hen isobe-age. The flavour remains to be nice. However after I in contrast the identical dish made with and with out mayonnaise, the tenderness of the hen was notably totally different. Until you will have meals restrictions, I do advocate including mayonnaise to marinate your hen.

Fried Hen Tenders Wrapped in Nori is an ideal nibble for drinks too. It is usually an excellent dish for a bento field. They’re nonetheless very tasty even when served chilly.

Yumiko

Watch How To Make It

Fried Hen Tenders Wrapped in Nori (Hen Isobe-age)

The flavour of my Fried Hen Tenders Wrapped in Nori is much like Karaage Hen, however a strip of yakinori (roasted seaweed) is wrapped round every bit of hen. It has a touch of flavour from the ocean. See the video.

Do not forget to see the part ‘MEAL IDEAS’ under the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Sort:

Appetiser, Major

Delicacies:

Japanese

Key phrase:

hen recipe, hen tenderloin recipe, fried hen

Serves: 2

Creator: Yumiko

Elements (tbsp=15ml, cup=250ml)

• 300g/0.7lb
  hen tenderloin
  (tendon eliminated, word 1)
• 12+/-
  strips
  yaki nori
  (word 2)
• 2-2½
  tbsp
  corn flour/cornstarch
• Oil to shallow fry

Marinade

• 1
  tbsp
  cooking sake
• 1
  tbsp
  soy sauce
• 1
  tbsp
  mayonnaise
  (word 3)
• 1/4
  tsp
  ginger juice
  (squeeze juice out of grated ginger)

Directions

1. Diagonally slice every hen tenderloin into 3 strips (word 4), then put them right into a bowl.

2. Add all of the Marinade substances to the bowl and blend effectively guaranteeing that the marinade coats every hen piece. Marinate for quarter-hour.

3. Taking one piece of marinated hen at a time, wrap a strip of yaki nori round the center of piece of hen.

4. Coat every bit of hen with corn flour/cornstarch. Rolling the hen piece on the corn flour/cornstarch makes it straightforward.

5. Fill a frying pan with oil to 1-1.5cm/⅜-⅝” deep (word 5) and warmth to 160°C/320°F (word 6).

6. Put the hen items within the oil and prepare dinner for about 1.5 minutes. Flip them over and prepare dinner for 1-1.5 minutes. (word 7)

7. Switch the hen items to a tray with a rack or a tray lined with kitchen paper.

8. Carry the temperature of the oil as much as 190°C/374°F (word 6).

9. Return the hen items to the oil and prepare dinner for about 30-40 seconds. Flip the hen items over after 15-20 seconds (word 8). The hen must be golden brown. (word 7)

10. Switch the hen to the tray. Serve whereas sizzling.

Recipe Notes

1. Please see my submit Marinated Hen Tenderloin, which explains take away the tendon out of hen tenderloin. I used 4 hen tenderloins that weighed 305g/0.7lb.

2. You will want the identical variety of yakinori strips because the variety of hen items. I minimize every tenderloin into 3, making 12 hen items in whole. So, I made 12 yakinori strips from 1 sheet of yaki nori.

Please see the photograph within the submit, which reveals how I minimize a sheet into 12 skinny strips.

3. I used kewpie mayonnaise because it has much less acidity in comparison with Western-style mayonnaise. Mayonnaise prevents the hen from getting dry when cooked, leading to comfortable and tender flesh. You may omit mayonnaise when you choose.

4. In case your hen tenderloin is giant, you could want to chop it into 4 items. My hen strips have been about 2.5cm/1″ broad and the size was wherever between 7cm/2¾” and 10cm/4″. They don’t should be the identical dimension, however they appear higher if the scale of the hen items are related.

5. You solely must submerge the hen items midway. In case your hen items are skinny, you could want solely 1cm/⅜” deep of oil. If they’re thicker, 1.5cm deep of oil might be higher.

6. I used a thermometer as effectively, however you may test the approximate temperature by placing a thick bamboo stick upright within the oil, as demonstrated within the video. If tiny bubbles across the bamboo stick are developing gently, it’s about 160°C/320°F. If many bubbles across the bamboo stick are developing quickly, the oil is about 190°C/374°F.

7. In case your frying pan is small, you are able to do this in two batches.

8. If you’re placing the hen items within the oil one after the other, by the point you set the final hen piece within the oil, you will want to show the primary hen piece over.

9. Vitamin per serving. It assumes that the vegetable oil absorbed into the fried hen is about 8% of the load of the hen.

serving: 195g energy: 374kcal fats: 21g (27%) saturated fats: 2.5g (13%) trans fats: 0.1g polyunsaturated fats: 5.9g monounsaturated fats: 11g ldl cholesterol: 112mg (37%) sodium: 552mg (24%) carbohydrates: 6.6g (2%) dietary fibre: 0.6g (2%) sugar: 0.1g protein: 35g vitamin D: 0mcg (0%) calcium: 13mg (1%) iron: 0.9mg (5%) potassium: 571mg (12%)