Ainame Fragrant Fried Chicken

Make a 5mm wide cut in the skin of the ainame, then cut into pieces about 25-30g each and transfer to a tray

Add the seasonings (A) to a bowl, knead with your hands, and let sit for about 10 minutes

Lightly coat the inside of the omelet with potato starch and deep fry in oil heated to 160°C. After frying for 3-4 minutes, remove from the oven and drain on a wire rack

Prepare the flavored breadcrumbs.
Mix anchovies and heshiko (both dried and ground into powder) in a 1:1 ratio.

Add chopped garlic and breadcrumbs to a frying pan, heat, and fry slowly while stirring well with chopsticks

Add the melted butter and when it turns golden brown, add [5] and mix. Remove from the heat. Transfer to a plate and let cool

Place the fried ainame in a bowl and sprinkle with the flavored breadcrumbs (6). Top with Italian parsley to finish