Remove the firm stringy fibers of the snow peas. You can also use snap peas or string bean pods instead. Add salt to a pot of boiling water to help keep the peas from getting soggy. Boil the snow peas for about 1 minute. Remove and strain the peas with a mesh strainer.
Boil the firm tofu in the same pot. As shown, tear the tofu and submerge it in the boiling water. This parboiling process will reduce the water in the tofu and also help it absorb the flavor.
When the inside becomes hot, remove and strain the tofu with a mesh strainer.
Let's cut the ingredients. Cut the snow peas into 1cm (0.4") pieces using diagonal cuts. Slice the carrot into 4cm (1.6") slices. Then, cut into relatively thick strips.
Rehydrate the dried shiitake mushrooms and squeeze out the excess liquid. Save the shiitake liquid for later use. Remove the stems. And cut the caps into fine strips.
As for the chicken breast, cut into 1cm (0.4") cubes. Cut the white part of the long green onion into thin circular slices.
Let's make the Iri Dofu. Heat the sesame oil in a pan. Add the white part of long green onion. Stir-fry until the onion is slightly browned and it starts to grow more fragrant.
Add the carrot. Then, add the shiitake mushrooms.
When the sesame oil is distributed evenly, add the chicken. Continue to stir-fry.
Now, the chicken is cooked. Remove the excess water from the tofu with a paper towel. Then, add the tofu. Roughly break the tofu into smaller pieces while sauteing.
Lightly season the tofu with salt. If you are a health-conscious person, you can definitely leave it out but a pinch of salt makes a big difference and brings out the savory flavor. Stir-fry on high heat and reduce the liquid.
Add the sugar, salt, soy sauce and shiitake liquid. The savory shiitake broth should be about 2 to 3 tablespoons. If you add too much liquid, you will need to spend more time to reduce it.
Thoroughly stir-fry the ingredients and reduce the excess broth. Then, pour the beaten egg over the mixture.
When the edges begin to firm up, gently distribute the egg. Add the snow peas and quickly mix.
Now, it is ready. Ladle the Iri Dofu into a bowl.
When you use the Iri-Dofu as a bento ingredient, be sure to stir-fry thoroughly to reduce the broth and cook the egg completely.
To rehydrate the dried shiitake mushrooms, soak them in water and store in the fridge overnight. You can also freeze the rehydrated shiitake to keep them on standby.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.