Ginger and soy sauce are the keys to delicious tatsuta-age. This represents scenery with autumn foliage. Tatsuta-age and rice are the best match! We will introduce a recipe for a combination of tatsuta-age and rice! Tatsuta-age Fried Chicken [Ingredients] *Serves 2 250g chicken 2 spring onions 20g ginger 1 red bell pepper 1 yellow bell pepper 2 green bell peppers 1/2 lemon 1 tbsp sake 1 tbsp mirin 1 tbsp soy sauce Batter 2 egg whites Salt 4 tbsp potato starch 1 tbsp toasted sesame seeds Oil for deep-frying [Method] 1. Cut the chicken by tilting the knife. Marinate for 15 minutes in the mixture of sake, mirin, and soy sauce. Remove the chicken from the marinade and drain. Mince the ginger. Cut the spring onion into thin rounds. Cut the lemon into wedges. Shape the bell peppers into leaves using a cookie cutter. 2. For the batter prep, first whip the egg whites. Add the salt to stabilize the foam, then gently mix in the ginger, onion, sesame seeds and potato starch. 3. Carefully coat the chicken pieces with potato starch. Then dredge the chicken pieces with the egg white batter. 4. Deep-fry the chicken pieces in 160 °C oil for 4 to 5 minutes. When they get nicely browned, remove from oil and shake off any excess. The bell peppers are deep-fried without batter for 10 seconds, then sprinkled with salt. Arrange the chicken, bell peppers, and lemon wedges on a plate! Rice Balls with Tatsuta-age Fried Chicken [Ingredients] *Serves 2 350g cooked short-grain rice 5 dried nori seaweed Sliced takuan pickles (25g) 5 shiso leaves [Method] 1. Cut each tatsuta-age in half. Make triangular rice balls. 2. Make an indentation on top of each of the balls and insert a half piece of chicken. Dress each with nori like a kimono, then it's done! 3. Put shiso leaves and takuan on the side.