This tartar chicken is a superb dish featuring tender, moist chicken breast and a zesty tartar sauce made with plenty of fresh spring cabbage. It's economical and a hearty dish that pairs perfectly with rice.

Ingredients

Main Ingredients (2 servings)

  • Chicken Breast 1 piece (300g)
  • Potato Starch
  • Cabbage 100g
  • Egg 1
  • Mayonnaise 3 tbsp

Seasonings

  • [A] Cooking Sake (Rice Wine) 1 tbsp
  • [A] Salt 1/4 tsp
  • [B] Soy Sauce 1 tbsp
  • [B] Mirin (Sweet Rice Wine) 1 tbsp
  • [B] Vinegar 1 tbsp
  • [B] Sugar 1 tbsp
  • [C] Salt 1/4 tsp
  • [D] Pepper A pinch

Steps

  1. Remove the skin from the Chicken Breast (1 piece, 300g) if you dislike it.
  2. Make diagonal cuts on the flesh side of the chicken breast to slice it thinly, about 5mm thick. Thicker parts at the beginning and end of the cut can be thinned by pounding with the side of your knife.
  3. Season the chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, then let it sit for about 10 minutes.
  4. In a bowl, mix together Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Vinegar 1 tbsp, and Sugar 1 tbsp.
  5. Finely shred Cabbage (100g).
  6. Add Salt 1/4 tsp to the shredded cabbage, knead it, then squeeze out the excess water and finely chop it.
  7. Crack Egg 1 into a heatproof container. Make a few holes in the yolk with a skewer. Cover with plastic wrap and microwave at 600W for 50 seconds.
  8. Mash the cooked egg thoroughly.
  9. Combine the mashed egg with Mayonnaise 3 tbsp, Pepper A pinch, and the finely chopped cabbage. Mix well to create the tartar sauce. (This is the secret!) Using salted and squeezed cabbage along with microwaved egg prevents the tartar sauce from becoming watery over time.
  10. Coat both sides of the pre-seasoned chicken with Potato Starch. (This is the secret!) Coating with potato starch keeps the chicken moist and tender, and helps the sauce adhere better.
  11. Lightly oil a frying pan and heat over medium heat.
  12. Arrange the chicken pieces in the heated pan. Cook for about 1 minute 30 seconds to 2 minutes until the bottom sets and the edges begin to color. Flip the chicken. Since it's thinly sliced, it will cook quickly.
  13. Once the chicken is cooked through, stir the pre-mixed sauce from step 4 well and pour it into the pan.
  14. Cook over medium to medium-high heat, evaporating the liquid while coating the chicken with the sauce.
  15. Plate the chicken and top with the prepared tartar sauce from step 9. (Garnish with dried parsley if desired.)

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