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chicken meat vegetables sake soy sauce ginger egg katakuriko sugar vinegar soy sauce sake ginger green onions sesame oil
Viewed: 32 - Published at: 8 years agoIngredients
- 2 Chicken meat (your choice of cut, such as thigh or breast)
- 1 Your choice of vegetables
- 2 tbsp Sake
- 2 tbsp Soy sauce
- 1 tbsp Ginger (grated)
- 1 Egg (beaten)
- 1 Katakuriko
- 2 tbsp Sugar
- 2 tbsp Vinegar
- 3 tbsp Soy sauce
- 1 tbsp Sake
- 2 tsp Ginger (grated)
- 3 tbsp or more Green onions (or scallions)
- 1 ra-yu, sesame oil, etc. Your choice of condiments
Method
- Butterfly the thick cuts of chicken for a uniform thickness and even cooking.
- Use a fork to poke holes in the skin to help it marinate, and soak in the marinade for at least 30 minutes.
- I recommend refrigerating in the summer.
- Mix together the green onion sauce ingredients.
- I measure out the onion sauce ingredients while measuring the marinade ingredients.
- Lightly wipe off the moisture from the marinated chicken and coat with katakuriko.
- Apply a little oil to a frying pan and cook the chicken with the skin-side down.
- Once the meat is brown, wipe up the oil, turn it over, cover with a lid and cook over low heat for about 10 minutes.
- Cook until the juices run clear when skewered.
- Cook the skin to your desired crispiness.
- Cut the chicken into bite-sized pieces and serve on top of your choice of vegetables.
- Top with the sauce and enjoy it while it's hot.
