Recipe Photo Recipe Title
cooking process

cooking process

If you have access to truly fresh chicken, use it in this dish. The dressing is classically Japanese, but with the infusion of garlic oil at the end, the dish becomes a true hybrid that's also refreshing and healthful.

cooking process

2 chicken breasts
Plenty of wasabi
3 tablespoons garlic oil
Black pepper
1 dried red hot pepper (minced)
Tosa-style Su (combine the following three ingredients)
4 - 5 tablespoons su (rice vinegar)
4 - 5 tablespoons soy sauce
katsuobushi (dried bonito flakes)-one handful
Naganegi (Japanese long onion)
Mitsuba-if unavailable, substitute a little chervil or Italian parsley
Garlic chips

advance preparation

・ If you want to make the garlic oil yourself, slice a few cloves of garlic and add to 3 tablespoons olive oil. Saute gently over low heat. When the aroma from the garlic melds with the oil and the garlic becomes crispy, turn off the heat and remove the garlic. Set it aside to serve as chips on the salad.
・ Make the Tosa-style Su by combining 90cc su (rice vinegar), 90cc soy sauce, and a handful of katsuobushi in a saucepan and bringing to a boil. As soon as it boils, strain through a cheesecloth.



process photo [1]
Slice the chicken breast into approximately 1/2-inch pieces. Put thick plastic over the chicken slices and pound them evenly until 5-mm thick. If you don't have a meat pounder use the bottom of a beer or wine bottle.

Julienne the chicory, radicchio and naganegi. Cut the mitsuba into pieces. Place vegetables in a bowl of water for a few minutes to make crisp. Pat vegetables dry.
Tips Don't leave the vegetables in the water too long or they will absorb it. Check them often and once the vegetables become crisp, immediately pat them dry and put them into the refrigerator.

process photo [3]
Preheat oven to 425-degrees Fahrenheit. Coat an oven-proof plate with oil and layer the chicken on top. Sprinkle the chicken evenly with salt and pepper and cook in oven for 6 - 7 minutes.

process photo [4]
Baste the chicken with wasabi. Arrange vegetables around the chicken.

5. Bring the Tosa-style su to a boil in a saucepan, then pour it over the chicken and vegetables.

6. Combine garlic oil, black pepper and minced red hot pepper in a frying pan and saute until hot, then pour it over the chicken and vegetables. Sprinkle garlic chips on top.

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