Chicken Tender Piccata with Juicy Imitation Crab Ankake

• 2 strips Chicken tenders
• 4 stick Imitation crab
• 1/2 Egg
• 1 Green onions (finely chopped)
• 150 ml *Water
• 1/2 tsp *Bonito based dashi stock granules
• 1 tsp * Usukuchi soy sauce
• 1 tsp *Mirin
• 1 tsp *Sake
• 1 tsp Ginger (juice)
• 1 1/2 tsp katakuriko potato starch flour, 3 teaspoons water Katakuriko slurry

1. Break up the imitation crab.
2. Remove the sinews from the chicken tenders, cut each strip into 1/4 chunks, lightly season with salt and pepper and coat with one tablespoon of flour (not listed), and brush off the excess flour.
3. Spread out vegetable oil in a frying pan (about 1 rounded teaspoon) in a heated frying pan, roll the chicken tenders around in whisked egg, and cook.
4. (For about 2 minutes on each side over a medium heat).
5. Ankake Sauce: Add the * ingredients to a pot, add in the imitation crab and ginger juice after bringing it to a boil.
6. Bring to a boil once more, and thicken it up with the katakuriko slurry.
7. Arrange the chicken tenders onto plates, and top with lots of ankake sauce.
8. Scatter with green onions, and it's done.
9. This is also tasty topped off with some ichimi or shichimi spice.

tenders, crab, egg, green onions, water, granules, usukuchi soy sauce, mirin, ginger, flour

Taken from cookpad.com/us/recipes/171433-chicken-tender-piccata-with-juicy-imitation-crab-ankake (may not work)