‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) made from Red Shiso Leaves. It is very popular in Japan and many Asian grocery stores in Australia sell it. It is salty and has a hint of sourness that is the same sourness of ‘Umeboshi’, the pickled Ume fruits. ‘Yukari’ can be used as a seasoning for many dishes. Today I used it for seasoning Chicken.
200 to 300g Chicken Tenderloins OR Breast Fillet
1-2 teaspoons ‘Yukari’
1-2 teaspoons Potato Starch Flour
Oil for cooking
- If you use Breast Fillet, cut it into strips.
- Combine ‘Yukari’ and Potato Starch Flour in a bowl. Roll Chicken strips over the mixture to coat.
- Deep fry OR shallow fry until lightly golden.