pickle chicken nanban 🥒 brined in pickle juice, lightly tossed in corn starch, fried and served with a dill pickle tartar sauce

Crispy Seaweed Teriyaki Tofu Full recipe: 1. Cut the tofu into 2 cm cubes, then pat them dry with kitchen paper. 2. Coat the tofu with a thin layer of corn starch. 3. Take one pack of roasted seaweed, crush it up, then mix it with sesame seeds and set aside. 4. In a bowl, mix 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp golden syrup, ½ tsp chicken powder, and ½ cup warm water. If you don’t have golden syrup, honey works too. 5. Add a generous amount of oil to the pan. Over

The Only Fried Fish Sandwich You’ll Ever Need