in Japan

Chicken breast steamed in sake with sesame sauce

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Ingredients for 4 servings:

  • 2 boneless, skinless chicken breasts (together approx. 625 g)
  • 155 ml sake
  • 45 g sesame seeds, roasted or 3 tbsp peanut butter or tahini paste
  • 60 ml dashi (seaweed fish broth), alternatively mild chicken stock
  • 1 ¼ tbsp soy sauce, dark
  • ¾ tsp sugar
  • 1 tsp vinegar (light rice vinegar)
  • ¼ tsp salt
  • some lemon(s), grated peel
  • radish(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Tori Saka Mushi no Goma

Using a sharp knife, make small slits in the skin of the chicken breasts. Place them skin-side up in a steamer, season with salt, and drizzle with sake. Steam over moderate heat for about 20 minutes. Crush the sesame seeds into a paste in a mortar and pestle. Mix well with the dashi, soy sauce, sugar, vinegar, and salt. Remove the chicken from the steamer and let it cool, then cover with foil and refrigerate. Once the breasts are thoroughly chilled, slice diagonally. Arrange on a platter and pour over the sauce. Garnish with strips of lemon zest and decoratively sliced ​​radish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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