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Composition for Chicken Tenderloins Wrapped with Crispy Potatoes:

1. Take 1 of Chicken tenderloins
2. Get 1 pinch - of each Salt and pepper
3. Take 1 tsp Katakuriko
4. Require 5 grams for Mayonnaise
5. Give 1/8 - of a sheet Nori seaweed
6. Make ready 1 dash of ◎ Eggs
7. Get 1 dash ◎ Cake flour
8. Prepare 1 dash ◎ Water
9. Take 1/2 medium of Potato

Chicken Tenderloins Wrapped with Crispy Potatoes start cooking:

1. Finely julienne the potato and soak in a bowl of water.
2. Remove the sinew from the chicken tenderloins and flatten with the back of a kitchen knife. Season with salt and pepper and dust with katakuriko. Spread with mayonnaise and put the nori on top.
3. Wrap up tightly.
4. Combine the egg, cake flour and water to make the batter, and dip the chicken roll in it.
5. Scatter the drained potato over the batter dipped chicken.
6. It looks like this at this stage. Once you wrap with plastic wrap, the potato will stick well.
7. Wrap each piece of chicken in plastic wrap like it's a piece of candy, twisting each end tightly. Put on a plate with the edge of the plastic on bottom.
8. Microwave the wrapped pieces for 1 minute (500 W).
9. Pan-fry the pieces in a frying pan with oil over medium heat.
10. Turn when browned on one side, and fry until all sides are golden brown.

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