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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 2 fillets Chicken breast
- 1 tsp Salt
- 1 teapspoon Sugar
- 50 ml Sake
- 6 to 8 Shiso leaves
- 3 Myoga ginger
- 1 and 1/2 teaspoon Wasabi
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Sugar
- 1 tbsp Vinegar
Method
- Put the chicken breast into a sauce pan, pierce in several places with a fork.
- Add the ingredients, then rub it into the chicken.
- Cover the sauce pan with a lid, heat on medium, then flip over the chicken when it starts to steam.
- Cook for 5 minutes over medium heat.
- Remove the lid, and turn off the heat when the juice has been reduced.
- Cover with the lid again and allow to steam.
- (Do not turn off the heat until all of the juice has cooked out.)
- While the chicken is steaming, slice the shiso into thin strips, and cut the myoga in half vertically, then thinly slice and soak in water.
- Combine the ingredients to make the sauce.
- Adjust the amount of wasabi to taste.
- Chop the chicken breast into bite-sized pieces, garnish with the shiso and drained myoga, drizzle on the sauce, then serve.
