The term Tatsuta comes from Nara Prefecture, a region crossed by the Tatsuta River and renowned for its enchanting autumn landscapes. The seasonings and ingredients used for this Tatsuta-style stir-fry, such as soy sauce, evoke the deep colors of leaves in autumn.
Ingredients for 4 portions
- Chicken breast and leg 800 g
- Lemon 80 g
- Ginger 20 g
- Shishito chilies 320 g
- Dark soy sauce 100 g
- Potato starch 120 g
- Lotus roots 480 g
- Sake 100 g
- Soybean oil 60 g
Preparation
Cut the chicken breast and thigh into 20 g slices.
Peel and grate the ginger. Squeeze the grated pulp to make ginger juice and keep it aside.
Mix the soy sauce and sake in a bowl , add the ginger juice, and marinate the chicken for 20 minutes.
Drain the chicken slices and flour them with potato starch on both sides. Repeat this operation twice.
Heatsoybean oil to 170° C and fry the slices.
Prepare the shishito chilies by removing the stem and seeds, poke a few holes in the surface and fry them.
Peel the lotus roots and cut them into 1.5 cm thick slices, boil them in water until tender, drain well, flour them with potato starch and fry them.
Wipe off excess oil with sheets of paper towels.
Arrange the chicken, chilies and fried lotus roots on the plate and serve accompanied by lemon slices.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.