Chicken Recipes

Grilled chicken
Serves 4

4 Chicken thighs
2 tbsp sake
salt and pepper

1. Cut the chicken and sprinkle with sake, and salt & pepper.
2. Grill chicken, turn, sprinkle again and grill until done and skin is crisp.
3. Cut into strips.
4. Serve with rice and soup.

Oyakodonburi
Chicken and Egg over Rice

Serves 4

4 boneless, skinless chicken thighs
1 medium onion
1 cup water
½ tsp hon-dashi (bonito)
¼ cup utsukuchi soy sauce
¼ cup mirin
1 tbsp brown sugar
4 eggs

1. Place water, dashi powder, soy sauce, mirin, and sugar in a sauce pan. Mix and turn on high heat.
2. Cut chicken into bite sized pieces. Add to pot and cook.
3. When chicken is nearly done, add thinly sliced onions.
4. Mix eggs thoroughly. When onions are soft, pour in egg mixture. Cover and cook until eggs are nearly set.
5. Place rice in deep bowls. Ladle chicken and egg mixture over rice.
6. Serve.


Chicken Cucumber Salad
Serves 4

Ingredients:

2 chicken breasts
2 tbsp. cooking sake
½ inch finely sliced fresh ginger
2 cucumbers
1/3 cup sesame seeds
3 tbsp. soy sauce
Mirin
Rice vinegar

Boil Chicken breasts in just enough water to cover the chicken, along with the sake and ginger. Cook, drain, and set aside to cool.
Slice cucumbers into thin strips. (Cut the cucumber into 2 inch lengths, then each of those into about 1/6”X1/6” strips lengthwise.)
Lay the cucumber strips in an artistic fashion on a platter or large plate.
Shred the chicken breasts and place them on top of the cucumbers.
Top with Sesame dressing or Sesame Miso dressing.


Sesame Dressing

Mix in a blender:

1 ½ tbsp sesame seeds
1 ½ tbsp soy sauce
1 ½ tbsp mirin
1 ½ tbsp rice vinegar
½ tsp sesame oil
½ tbsp chicken broth
(Add more broth until the dressing is the consistency that you like.)


Sesame Miso Dressing

Whisk in a bowl:

1/3 cup safflower or corn oil
1 tsp sesame oil
1 tsp utsukuchi soy sauce
2 tbsp rice vinegar
1 tsp sugar
1 tsp miso

When mixed, add:

1 tbsp toasted sesame seeds

Serve on vegetables or salad.