Finely julienne the potato and soak in a bowl of water.
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.
Wrap up tightly.
Combine the egg, cake flour and water to make the batter, and dip the chicken roll in it.
Scatter the drained potato over the batter dipped chicken.
It looks like this at this stage. Once you wrap with plastic wrap, the potato will stick well.
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.
Microwave the wrapped pieces for 1 minute (500 W).
Pan-fry the pieces in a frying pan with oil over medium heat.
Turn when browned on one side, and fry until all sides are golden brown.
Story Behind this Recipe
I tried it with both julienned and mashed potato. The mashed potato was easier to wrap around the chicken, but the julienned potato tasted better.
Julienne the potato as finely as possible. Make sure to soak the cut potato in water, or it will result in a starchy sticky mess. By coating the chicken in katakuriko, it won't dry out, and it will have a nice bouncy texture. The potato is not flavored, so dip it in some ponzu sauce or ketchup when eating, or salt lightly right after frying. It's delicious just as-is too.