Anita

Make in standard muffin cups, the recipe yields 6, but easily doubled to yield 12 for a full size standard muffin pan. But for this recipe, smaller size eggs, like US small, or US medium, will work better. If you don’t mind with overflowing, you can push it with US large eggs, but definitely not US extra large. Next, just divide batter to fill 6 standard size muffin cups, and top each with an egg, and sprinkle with salt, pepper, and parsley.

The first thing that strikes me when I bought my very first Indian cook book decades ago was every single dish comes with a super long list of ingredients. Even to me who regularly cook Indonesian dishes, the list of spices and herbs involved to create any single Indian dish can feel intimidating. Once you manage to look pass the super dizzying list of ingredients and move on to the steps to actually cook the dish, it is actually pretty simple. If not, add a bit of oil (about 2-4 tablespoon), along with 4 tablespoon of butter and reduce heat to medium-high.

To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake, and ginger juice. Ginger juice is basically strained liquid of grated ginger, so you start by grating fresh ginger, and then strain to get the juice. Once the oil is hot (~ 170 Celsius / 340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry in the hot oil until golden brown. But summer is approaching, and the weather is definitely getting warmer, so excuse me while I gobble down my fried chicken with some beer 😉 1 teaspoon of ginger juice