Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup shiokara (fermented squid or octopus)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Sesame seeds for garnish
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine shiokara, soy sauce, mirin, sake, brown sugar, garlic, ginger, black pepper, and green onions. Mix well.
2. Add chicken breasts to the bag, seal, and massage the bag to coat the chicken with the marinade. Refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the marinade.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let the chicken rest for 5 minutes before slicing.
7. Garnish with sesame seeds and serve.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 8g
Protein: 44g
Sodium: 900mg
Substitutions for ingredients:
- Shiokara can be substituted with miso paste or fish sauce.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
Variations:
- Use shiokara-marinated chicken to make a sandwich or wrap.
- Add sliced avocado or cucumber to the sandwich or wrap.
- Use shiokara-marinated chicken to make a salad.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If using a grill pan, lightly oil the pan before grilling the chicken.
- For a spicier marinade, add red pepper flakes or sriracha sauce.
Storage instructions:
Leftover shiokara-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the chicken for 1-2 minutes or until heated through.
Presentation ideas:
Serve shiokara-marinated chicken on a bed of rice or with grilled vegetables.
Garnishes:
Garnish with sesame seeds and sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with grilled vegetables, rice, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, lightly oil the surface before grilling.
- If the chicken is dry, reduce the cooking time or marinate for a shorter amount of time.
Food safety advice:
- Always wash hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Shiokara is a traditional Japanese dish made from fermented squid or octopus. It is often served as a condiment or appetizer.
Flavor profiles:
Shiokara-marinated chicken has a savory, umami flavor with a hint of sweetness and a slightly briny taste from the shiokara.
Serving suggestions:
Serve shiokara-marinated chicken as a main dish or use it to make a sandwich or wrap.
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Region: Japanese