Nanbanzuke

Ingredients:

12 ounces imitation chicken
1/2 tablespoon soy sauce
1 teaspoon ginger
2 tablespoons corn starch
1/2 onion, sliced
2 carrots, diced
1 small bell pepper, julienne
3 butter lettuce or boston lettuce leaves
1/2 teaspoon oil
1 inch kelp, cut into strips
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1-1/2 tablespoon brown sugar
salt and red pepper, to taste


In a saucepan, combine 1/2 cup water, soy sauce, kelp, vinegar, sugar, and salt. Stir and bring to a simmer. Add red pepper. Set aside to cool.

Add oil to a pan and saute carrot and onion until tender. Add green bell pepper and cook for 1 minute. Marinate mixture in the nanban sauce mixture.

Marinate imitation chicken in soy sauce and ginger. Coat the pieces in corn starch and shallow fry until golden. Add to the nanban sauce.

Arrange lettuce leaves on a plate. With a slotted spoon, spoon the mixture onto the plate. Serve with remaining sauce on the side.