I had a fun contest with my friend this weekend when he made an Indian-inspired Fish and I created this Japanese-inspired Chicken. Well, he is as Indian as I am Japanese. A tough contest since Indian recipes have a riot of spices seducing your palate; but the gentle Washoku flavors produced a winner! It was so good, that I dare to post it.
If you were wondering about paillard: it is an eponymous term for a quick saute of pounded meat. A very easy process, and, a simple combination with common Japanese pantry ingredients gives stunning results. Do give it a try!
[Postscript: This met with approval from a foodie and a tough-critic, Takahiko, who even likened this to mizoreni. I immediately put it on my to-try list.]
Special tools:
None.
Ingredients
- 1.5 lb chicken breasts; butterflied and pounded lightly
- Sauce: 100 ml mirin + 90 ml soy sauce + 60 ml sake
- 2 tbsp (neutral) cooking oil
- 1 leek, sliced and thoroughly washed, in plenty of cold water, to remove any grit
Method
In a ziplock place the sauce ingredients and the chicken. Marinade for 15 minutes. In a large flat-bottomed saute pan, heat oil on medium heat. [Optionally, coat the chicken lightly with oatmeal.] Loosely arrange the chicken pieces on the oil. When the chicken is lightly browned on one side (about 2 mins); flip the chicken pieces. Let brown for two minutes on the other side. Then pour the left-over marinading liquid. Bring to a light simmer. Arrange the leek on top. Cover with lid and simmer for 5 minutes.
Serve with hot rice topped with furikake seasonings.
Notes, hints, tips:
- For measuring out the different liquids of small quantities, as in this recipe, I find that a bartender’s measure (or a jigger) is quite convenient to use.
- To pound the chicken: I placed one piece at a time in a ziplock bag and lightly rolled a Rosé bottle (to the horror of the guests; but rest assured no wine was harmed in the process). This is adequate; you don’t need a fancy pounder.
- When you coat the chicken in some flour, before sauteing, it is technically a scaloppini. But why would you care what is is called.
- You can use scallions instead of leek.
- Alternative toppings: sesame seeds, nori, wasabi, sansyo pepper.
- Western wisdom is to discard the marinading chicken liquid (out of abundance of caution). But since you are simmering the sauce for 5 minutes, it is quite safe. But if you have concerns, then discard the marinading liquid and make another fresh batch for the sauce.
Published by