Japanese > Torisashi

Torisashi with Grated Carrot Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- 1/4 teaspoon black pepper
- 1 large carrot, peeled and grated
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt

Special equipment needed:
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Plastic wrap
- Serving platter

Step-by-step instructions:

1. Cut the chicken breast into thin slices and place them in a mixing bowl.
2. In a separate bowl, mix together the soy sauce, mirin, sake, sugar, grated ginger, grated garlic, and black pepper.
3. Pour the marinade over the chicken slices and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. While the chicken is marinating, prepare the grated carrot. In a mixing bowl, combine the grated carrot, rice vinegar, sugar, and salt. Toss to combine and set aside.
6. Heat a non-stick skillet over medium-high heat. When the skillet is hot, add the chicken slices and cook for 1-2 minutes on each side, or until cooked through.
7. Transfer the cooked chicken slices to a serving platter and top with the grated carrot mixture.
8. Serve immediately.


- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 5 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 210
- Fat: 2g
- Carbohydrates: 11g
- Protein: 36g
- Sodium: 1200mg

Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or beef.
- Mirin can be substituted with white wine or rice vinegar.
- Sake can be substituted with dry sherry or white wine.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.

Variations:
- Instead of grated carrot, try topping the torisashi with sliced green onions or shredded daikon radish.
- For a spicy twist, add a pinch of cayenne pepper to the marinade.

Tips and tricks:
- To ensure even cooking, make sure the chicken slices are of uniform thickness.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- For a more intense flavor, marinate the chicken overnight.

Storage instructions:
- Leftover torisashi can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the torisashi in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.

Presentation ideas:
- Arrange the torisashi slices in a circular pattern on a serving platter and top with the grated carrot mixture.

Garnishes:
- Garnish with a sprinkle of sesame seeds or chopped cilantro.

Pairings:
- Serve with a side of steamed rice and miso soup.

Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables

Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little bit of oil to the pan before cooking.

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:
- Torisashi is a Japanese dish that originated in the Kagoshima prefecture. It is made with thinly sliced raw chicken that is marinated in soy sauce and other seasonings.

Flavor profiles:
- The torisashi has a savory and slightly sweet flavor from the soy sauce marinade, while the grated carrot adds a fresh and slightly sweet crunch.

Serving suggestions:
- Serve the torisashi as an appetizer or as part of a Japanese-style meal.

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Region: Japanese

Taste: Savory, Umami, Spicy, Sweet, Tangy