Seriously, at this time of the year (well, any time of the year) fried food is great, right?
I have been thinking about doing this recipe for a while but there is never a rabbit around when you need one!! So off to the pet shop I went.. No, I didn't - but as luck would have it there were a couple on the edge of the riverbed.
When I was an apprentice chef in the hotel as a young trainee I was It was the different flavours, their way of cooking, their ethos of what food is and how they do everything with technique and skill. The biggest thing I learned as an apprentice was that traditional Japanese food is based on fresh, local ingredients, with minimal processing, highlighting the natural flavours of the food. This recipe is one that we used in the restaurant for chicken but works just as well with rabbit.
