LEMON CHICKEN TSUKUNE TOSTADA WITH SHISHITO PEPPERS AND SHICHIMI SALSA

TOASTADA

Directions

1. Using a cookie cutter, cut 4 tortilla rounds from the large flour tortilla.
2. Gently toast the tortilla rounds with a non-stick pan and set aside on a wire rack.

TSUKUNE MEATBALL

Directions

1. Preheat oven to 180°C.
2. Cut the meat and cartilage off the chicken leg.
3. Mince finely and season with light soy sauce, sugar, salt and lemon zest.
4. Beat the egg and mix half of the egg into the chicken mixture.
5. Add breadcrumbs and form meatballs using two spoons.
6. Fry the meatballs on medium heat and place on a baking tray.
7. Finish cooking in the oven for 8 minutes.

SHISHITO SHICHIMI SALSA

Directions

1. Slice the peppers.
2. Chop the tomato, onion and coriander and mix together with the peppers.
3. Season with salt and Shichimi Togarashi.

GARNISH

Directions

1. Assemble the tostada and garnish with lemon zest, lemon supremes and a sprinkle of Shichimi Togarashi.