| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Hawaiian | Poultry | 12 | Servings |
INGREDIENTS
| 1/4 | c | Mochiko |
| 1/4 | c | Cornstarch |
| 1/4 | c | Sugar |
| 1/4 | c | Chopped green onions |
| 5 | T | Shoyu |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 2 | up to | |
| 3 | Cloves garlic, chopped | |
| Nori, cut to musubi size | ||
| 5 | lb | Chicken thighs |
INSTRUCTIONS
Debone chicken thighs. Cut pieces small enough for sauce to penetrate and nori to fit around easily. Mix all ingredients well, except nori. Soak chicken for at least 2 hours or more in sauce, preferably overnight. Before frying, wrap nori around the chicken. Fry over medium heat. MARINATE OVERNIGHT From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 210.6mg
Sodium: 863.2mg
Potassium: 548.2mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 4.4g
Protein: 39g