1.5 teaspoons katakuriko potato starch flour, 3 teaspoons water
Break up the imitation crab.
Remove the sinews from the chicken tenders, cut each strip into 1/4 chunks, lightly season with salt and pepper and coat with one tablespoon of flour (not listed), and brush off the excess flour.
Spread out vegetable oil in a frying pan (about 1 rounded teaspoon) in a heated frying pan, roll the chicken tenders around in whisked egg, and cook. (For about 2 minutes on each side over a medium heat).
Ankake Sauce: Add the * ingredients to a pot, add in the imitation crab and ginger juice after bringing it to a boil. Bring to a boil once more, and thicken it up with the katakuriko slurry.
Arrange the chicken tenders onto plates, and top with lots of ankake sauce. Scatter with green onions, and it's done. This is also tasty topped off with some ichimi or shichimi spice.
Story Behind this Recipe
I was able to make an luxurious and delicious ankake dish using imitation crab that's close to authentic crab ankake cooking.
There will be lots of ankake sauce, so it's be okay to use a bit more chicken tenders.