Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup sake kasu (sake lees)
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- 1 green onion, sliced (for garnish)
Special equipment needed:
- Large resealable plastic bag
- Baking dish
Step-by-step instructions:
1. In a large resealable plastic bag, combine sake kasu, mirin, soy sauce, sugar, garlic, and ginger. Mix well.
2. Add chicken breasts to the bag and seal tightly. Massage the bag to coat the chicken evenly with the marinade.
3. Refrigerate for at least 4 hours or overnight.
4. Preheat oven to 375°F.
5. Remove chicken from the marinade and pat dry with paper towels.
6. Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side.
7. Transfer the chicken to a baking dish and pour the remaining marinade over the top.
8. Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 4 hours or overnight
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 7g
Saturated Fat: 1g
Cholesterol: 96mg
Sodium: 1770mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 13g
Protein: 34g
Substitutions for ingredients:
- Sake kasu can be substituted with miso paste.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced shiitake mushrooms to the marinade for extra flavor.
- Substitute chicken with pork or fish.
Tips and tricks:
- Make sure to pat the chicken dry before searing to ensure a crispy exterior.
- Use a meat thermometer to check the internal temperature of the chicken.
- Serve with steamed rice and vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of steamed rice with sliced green onions on top.
Garnishes:
Garnish with sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kasuzuke is a traditional Japanese cooking technique that involves marinating food in sake kasu, which is the leftover solids from the sake-making process.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of umami from the sake kasu.
Serving suggestions:
Serve hot with steamed rice and vegetables for a complete meal.
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Region: Japanese