Japan
Chicken-Chicken Gobo
Chicken-Chicken Gobo, adapted from the MAFF regional recipe for Yamaguchi. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Soak the cut burdock in water for about 10 minutes and drain well. Coat the chicken and burdock with starch and fry in oil at 160–170°C until cooked, checking that the chicken reaches 74°C.
- 2
Bring the dashi or water, sake, sugar, soy sauce and mirin to a simmer in a saucepan. Add the edamame and cook through, then add the fried chicken and burdock and toss to coat.
