Ingredients with Measurements:
- 1 pound boneless chicken breast, sliced thinly
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together soy sauce, mirin, sake, sugar, sesame oil, and black pepper.
2. Add sliced chicken to the bowl and marinate for at least 30 minutes.
3. Heat a non-stick pan over medium-high heat.
4. Add chicken to the pan and cook for 2-3 minutes on each side until browned and cooked through.
5. Transfer chicken to a plate and sprinkle with chopped scallions and toasted sesame seeds.
Time:
Preparation time: 35 minutes
Cooking time: 6-8 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 7g
Protein: 27g
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken breast can be substituted with beef or tuna.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Torisashi can be served with a side of rice or salad.
- The marinade can be adjusted to taste by adding more or less sugar, soy sauce, or sesame oil.
- The chicken can be grilled instead of pan-fried.
Tips and tricks:
- Make sure to slice the chicken thinly for even cooking.
- Do not overcook the chicken to prevent it from becoming tough and dry.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes until golden brown and fragrant.
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 on a platter and garnish with additional scallions and sesame seeds.
Garnishes:
Chopped scallions and toasted sesame seeds.
Pairings:
Sake, green tea, or a light beer.
Suggested side dishes:
Steamed rice, miso soup, or a simple green salad.
Troubleshooting advice:
If the chicken is sticking to the pan, add a little more oil to the pan before cooking.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Torisashi is a Japanese dish that consists of thinly sliced raw chicken served with soy sauce and other seasonings.
Flavor profiles:
Salty, sweet, savory, and nutty.
Serving suggestions:
Serve torisashi as an appetizer or as part of a Japanese-style meal.
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Region: Japanese