Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tbsp sugar
- 1/2 tsp grated ginger
- 1/2 tsp grated garlic
- 1/2 tsp wasabi paste
- 1 daikon radish, peeled and grated
- 1 tbsp chopped scallions
- 1 tsp sesame seeds
Special equipment needed:
- Sharp knife
- Cutting board
- Grater
- Small mixing bowl
- Serving platter
Step-by-step instructions:
1. Cut the chicken breast into thin slices and arrange them on a serving platter.
2. In a small mixing bowl, whisk together the soy sauce, mirin, sake, sugar, ginger, garlic, and wasabi paste until well combined.
3. Pour the sauce over the chicken slices, making sure to coat each piece evenly.
4. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to marinate.
5. Meanwhile, grate the daikon radish and squeeze out any excess liquid.
6. Arrange the grated daikon on a separate serving dish and sprinkle with chopped scallions and sesame seeds.
7. Once the chicken has finished marinating, remove it from the refrigerator and let it come to room temperature.
8. To serve, place a few slices of chicken on top of the grated daikon and garnish with additional scallions and sesame seeds, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: N/A
5. Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 3g
Protein: 32g
Carbohydrates: 12g
Sodium: 1700mg
Substitutions for ingredients:
- Chicken breast can be substituted with beef or tuna.
- Mirin can be substituted with rice vinegar or sake.
- Sake can be substituted with dry white wine or chicken broth.
- Wasabi paste can be substituted with grated horseradish or mustard.
Variations:
- Add sliced avocado or cucumber to the serving platter for additional flavor and texture.
- Substitute the grated daikon with thinly sliced radishes or carrots.
- Use a different marinade, such as teriyaki or ginger soy sauce.
Tips and tricks:
- Make sure to slice the chicken as thinly as possible for a tender and flavorful result.
- Use a sharp knife to prevent tearing the chicken.
- Squeeze out any excess liquid from the grated daikon to prevent it from becoming watery.
- Serve the torisashi with steamed rice or noodles for a complete meal.
Storage instructions:
Leftover torisashi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Torisashi is best served cold, but if you prefer it warm, you can briefly sear the chicken slices in a hot skillet for a few seconds on each side.
Presentation ideas:
Arrange the chicken slices in a circular pattern on the serving platter and place the grated daikon in the center for a visually appealing presentation.
Garnishes:
Chopped scallions and sesame seeds make great garnishes for this dish.
Pairings:
Torisashi pairs well with a light and refreshing Japanese beer or sake.
Suggested side dishes:
Steamed rice, miso soup, and a simple green salad make great side dishes for torisashi.
Troubleshooting advice:
If the chicken is tough or dry, it may have been overcooked or sliced too thickly. Make sure to slice the chicken as thinly as possible and marinate it for at least 30 minutes to ensure a tender result.
Food safety advice:
Make sure to use a clean cutting board and knife when handling raw chicken. Refrigerate the chicken immediately after marinating and discard any leftover marinade.
Food history:
Torisashi is a traditional Japanese dish that originated in the Kansai region of Japan. It is typically made with thinly sliced raw chicken or beef and served with grated daikon and soy sauce.
Flavor profiles:
Torisashi is a savory and umami-rich dish with a slightly sweet and tangy marinade. The grated daikon adds a refreshing and slightly spicy flavor.
Serving suggestions:
Serve torisashi as an appetizer or as part of a Japanese-style meal.
Related Categories
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Region: Japanese