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Miso-yuzu mayo :
1. Miso-yuzu mayo: Mix in a mixing bowl the egg yolk, mustard, rice vinegar, a pinch of salt and incorporate gradually vegetable oil while whisking. Once the mayonnaise reaches a good consistency, add miso-yuzu paste, Matshi sauce and sugar. Add pepper and mix. Add salt to taste.
2. Karaage chicken: wash, bone if necessary and cut in bite size pieces the chicken. As Claudia says, no need to cut it into perfect pieces. Marinate the chicken in a mixture of 1 tablespoon of rice vinegar and soy sauce, 1 tablespoon of mirin, chopped garlic and grated ginger. Heat up the oil to 190°C. While it is heating up, dip each piece of chicken in cornstarch and place them on a plate. Fry until crispy.
3.Toppings: Slice the chinese cabbage thinly, add 1 tablespoon of soy sauce and rice vinegar.
4.Presentation: Toast the baguette bread, garnish with yuzu miso mayonnaise, cabbage and crispy karaage. Cover with ground pepper et voilà !
Bon app' !
Thanks to Claudia from the No Diet Club for this crispy recipe