Tamagawa Salad

Ingredients

600g tori momo chicken, karage style
2 osaji katakuriko
(A) 4 osaji kizami niniku
(A) 2 osaji soy sauce
(A) 2 osaji sugar
(A) 2 osaji cooking sake
2 osai oil
20g butter
kaiware sprouts (for garnish)

Steps

1. Put chicken in a bowl. Coat the chicken evenly with the katakuriko.
2. Prepare (A)
3. Heat oil in fry pan. Stir fry chicken until cooked through.
4. Add butter to pan and melt it, stirring it into the chicken.
5. Add (A) and cook a little longer.
6. Serve with kaiware sprouts.