Kanpeki with Chicken
Main Dishes • European
Description
You can buy ready-made yakitori/teriyaki sauce — just dilute it a bit with water, or make it yourself.
Ingredients
- Chicken fillet 15 oz
- Pickled Chanterelles 10 oz
- Rice 5 oz
- Olive Oil 4 tablespoons
- Courgette 1 piece
- Toasted Sesame 1 tablespoon
- Yakiniku sauce 0 fl oz
Step-by-Step Guide
Step 1
For the yakitori/teriyaki sauce, place 7 tablespoons of soy sauce, 4 tablespoons of sake, and 4 tablespoons of sugar in a small saucepan. Boil until the sauce thickens and reduces by one third.
Step 2
Cut the chicken fillet into cubes.
Step 3
Cook 150 grams of Japanese rice.
Step 4
Slice the cucumber into thin strips.
Step 5
In a well-heated dry skillet, toast 1 tablespoon of sesame seeds for 2–3 minutes until golden.
Step 6
Cut the chicken into 2–3 cm cubes, season with salt, and sauté in olive oil for 10–15 minutes. Then add the previously sautéed mushrooms and yakitori sauce. Cook for another 10 minutes.
Step 7
Transfer to a deep dish. First, drizzle with sauce (a small puddle about 1–2 mm deep), then add the rice (do not mix!! Those who want to can mix it when eating), followed by the chicken with mushrooms, topped with cucumber, and finally sprinkle with toasted sesame seeds.
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