Japanese Cuisine: Sauteed Chicken

Japanese Cuisine: Sauteed Chicken

The Japanese have a very healthy and tasty way of sauteeing very fresh high grade chicken.
It is simple, but not necessarily cheap as the chicken must of the best quality for such a recipe, but it certainly makes for great presentation!

INGREDIENTS: For one person

-1 large chicken breast with the skin
-Freshly grated and pressed daikon: 1 cup
-Finely chopped leeks: 1/2 cup (choose a fresh and tender leek!)
-Salt and pepper: as appropriate.
-Ponzu: 1/4 cup (if not available, use very light taste soy sauce with a dash of lemon juice)
-Chili pepper powder: as appropriate


-Season chicken with a little salt and pepper if you wish to. Not much, please!

-Punch holes in the chicken skin with the point of a knife.

-Heat a non-stick frying pan.

-Place the chicken breast skin down on the frying pan. Do nout use oil!

-When the skin starts sizzling, cover with a glass lid and lower fire to medium-low.

-Cook until the chicken is cooked on top and that the skin has turned a nice crispy dark brown.

-Get a long serving individual dish ready.

-Taking care not to burn yourself, transfer the chicken breast onto a working table and cut into slices.

-Transfer the sliced chicken breast onto the serving plate with the slices touching each other in the shape of the initial chicken breast.

-Pour the ponzu all over it. Top the whole first with the grated daikon and then the chopped leeks as shown in above picture.
Last sprinkle with chili pepper powder.

Great with beer or Japanese sake!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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