Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The … Continue reading Glazed Chicken Shichimi, Black Rice Noodles