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Categories:
chicken breasts sake soy sauce vegetable oil katakuriko mayonnaise soy sauce vinegar red leaf lettuce
Viewed: 50 - Published at: 4 years agoIngredients
- 2 Chicken breasts
- 1 tbsp Cooking sake
- 1 tbsp Soy sauce
- 1 Vegetable oil for stir frying
- 1 Katakuriko
- 1 Mayonnaise
- 1 Soy sauce
- 1/2 tsp Vinegar
- 1 Red-leaf lettuce, sprouts, thinly chopped green onions, daikon radish sprouts, etc....your favourite vegetables
Method
- Remove the skin from the chicken breasts, and slice diagonally into thin pieces.
- Add the soy sauce and sake for the marinade, and rub into the chicken.
- Thinly but evenly coat the chicken with katakuriko.
- Pour a generous amount of oil into a frying pan, and fry the chicken over low heat.
- I cooked it in 2 batches.
- Swirl in mayonnaise, soy sauce, and vinegar to finish.
- Please adjust the taste to your liking Add a little bit of soy sauce to the mayo base.
- I added vinegar not because I want the acidity, but because the mayonnaise will blend in more easily.
- The sauce is thick without the vinegar.
- You can substitute the vinegar with other ingredients.
- Once the chicken is cooked, transfer to a plate.
- Pour the mayonnaise and soy sauce mixture on top, and mix.
- Serve with vegetables as a garnish underneath, and done.
- Drizzle a small amount of mayonnaise and soy sauce mixture on top at the end.
- It makes the dish look delicious.
- Bonus: Here's the leftover chicken skin Add soy sauce, salt, and chicken skin to consomme stock.
- Enjoy the consomme soup which contains a bunch of umami.
