Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Remove the skin from one piece of chicken breast and pierce it several times with the pointed end of a utensil.
- Place the chicken breast in a heat-resistant cooking bag.
- Add 1 tbsp + 1/3 tbsp Shio Koji to the bag and knead it into the chicken.
- Remove the air from the bag, seal it, and let it sit at room temperature for 30 minutes.
- Bring water to a boil, add the chicken breast, and simmer on low heat for 2 minutes.
- Flip the chicken breast and cook for another 2 minutes.
- Turn off the heat, cover with a lid, and let it sit for 30 minutes.
- After cooking, soak in cold water for 30 minutes to cool down, then remove the chicken breast.
- Lightly scrape off the Shio Koji from the chicken breast and cut it into bite-sized pieces.
- Peel and remove any sprouts from 2 potatoes (200g after peeling), and cut them into about 8 pieces so they cook evenly.
- Place the potatoes in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 5 minutes and 30 seconds.
- Add 10g of butter to the microwaved potatoes and mash them with a fork while they are hot, incorporating the butter.
- Add 20g of potato starch to the mashed potatoes and mix until evenly combined.
- Divide the dough into 5 portions, roll them into balls with your palms, flatten them slightly, and shape them into flat rounds.
- Heat about 1cm of oil in a frying pan over medium heat. Add the shaped rice cakes and pan-fry.
- Fry for about 2 minutes until the bottom is golden brown, then flip them over.
- Remove from the pan once they are golden brown all over.
- In the frying pan, combine 1 tbsp soy sauce, 1 tbsp mirin, 2 tbsp sugar, 1.5 tsp potato starch, and 5 tbsp water.
- Stir while heating over the stove until the sauce thickens.
- Once thickened, add the fried rice cakes and coat them evenly with the sauce.
- Transfer to a plate once the sauce has coated everything.
- In a bowl, combine 3 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp chili oil, and 1 tsp toasted sesame seeds.
- Pour the prepared Chinese dressing over the cut chicken ham.
- Trim the tough stems from the shiso leaves, roll them up, slice them thinly, and scatter them over the chicken ham.
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
