Italian Nanban-style Chicken Tenders & Okra

• 170 grams Chicken tenders
• 10 Okra
• 3 Medium-sized tomatoes
• 1 Basil leaves
• 1 more than 1/2 tablespoon each Sake and soy sauce (for marinating)
• 2 tbsp Katakuriko
• 2 tbsp White wine vinegar
• 1 tsp Lemon juice
• 3 tbsp Water
• 1 1/2 tsp Sugar
• 1/2 tsp Herb salt

1. Remove the sinew from the chicken tenders.
2. Cut them on the diagonal into bite-sized pieces.
3. Marinate the meat in sake and soy sauce.
4. In the meantime, take the stems off the medium sized tomatoes, and cut them into about 6 pieces.
5. Make sure to roll the okra on a cutting board to remove the bristles.
6. Wash them and wipe dry.
7. Bake the okra in the preheated toaster oven for 7-8 minutes.
8. Cut off the stems and tips and cut into half.
9. Mix the ingredients marked '' in a bowl.
10. Discard the extra marinade ingredients of Step 2.
11. Rub the katakuriko into the meat.
12. Heat enough olive oil to cover the bottom of a small pan.
13. Place the meat in the pan.
14. (If the pieces stick together, that's fine.
15. Just leave it.)
16. When they're cooked through, turn them over and fry until crispy on both sides.
17. After cooking, put them into the marinade sauce made in Step 6.
18. (Add a little oil to make the flavor richer.)
19. Add the okra, tomatoes, and shredded basil leaves.
20. Mix them and it's done.
21. Chill in the fridge and serve.

chicken tenders, tomatoes, basil, soy sauce, katakuriko, white wine vinegar, lemon juice, water, sugar, salt

Taken from cookpad.com/us/recipes/157126-italian-nanban-style-chicken-tenders-okra (may not work)