Fusion of Asian and European cuisines sometimes gives a very unexpected result. For example, such tempura rolls with chicken and egg. I tell you how to cook them properly so that they don't get too dry and bland.
Ingredients
- Round rice - 120 g
- Water - 240 ml
- Rice vinegar - 1 tbsp.l .
- Salt - 0.5 tsp.
- Sugar - 1 tsp.
- Chicken eggs - 4 pieces
- Breadcrumbs - 3 art.l.
- Chicken fillet - 150 g
- Tomato sauce - 2 tbsp.l.
- Nori - 4 sheet
- Spices and seasonings - to taste
Step-by-step cooking recipe
Boil the rice in boiling water so that it completely absorbs it.
Mix the vinegar with salt and sugar, and season the rice.
Beat two eggs, add spices to taste, fry the omelet and cut into strips.
Separately fry and cut the chicken into the same strips.
Put the rice on the nori sheets, not reaching the edge. Place the chicken and omelet on top.
Add tomato or other sauce to taste. Roll up tight rolls with a special mat.
Beat the remaining eggs and dip the rolls in them. For convenience, you can cut them in half.
Roll the rolls in breadcrumbs and fry on all sides.
