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
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8-10 shiso leaves
Special equipment needed:
- Cutting board
- Sharp knife
- Mixing bowl
- Plastic wrap
- Grill or grill pan
Step-by-step instructions:
1. Rinse the chicken breast and pat dry with paper towels. Cut into thin slices and place in a mixing bowl.
2. In a separate bowl, mix together the soy sauce, mirin, sake, sugar, grated ginger, garlic powder, and black pepper. Pour the marinade over the chicken slices and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
5. Grill the chicken slices for 2-3 minutes on each side, or until cooked through and slightly charred.
6. Arrange the grilled chicken slices on a plate and top each slice with a shiso leaf. Serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 2g
Protein: 27g
Carbohydrates: 3g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef sirloin.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Shiso leaves can be substituted with basil or mint leaves.
Variations:
- Add sliced scallions or chopped cilantro to the marinade for extra flavor.
- Serve the torisashi with a side of steamed rice or soba noodles.
- Top each slice of chicken with a dollop of wasabi or spicy mayo for a kick of heat.
Tips and tricks:
- Make sure to slice the chicken breast thinly and evenly for even cooking.
- Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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 on a platter and garnish with additional shiso leaves and sliced scallions.
Garnishes:
Shiso leaves, sliced scallions, chopped cilantro, wasabi, spicy mayo
Pairings:
Sake, Japanese beer, green tea
Suggested side dishes:
Steamed rice, soba noodles, miso soup, edamame
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little bit of oil before grilling.
- If the chicken is not cooking evenly, adjust the heat or move the chicken around on the grill to ensure even cooking.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Torisashi is a Japanese dish that consists of thinly sliced raw chicken served with a variety of dipping sauces and garnishes. It is similar to sashimi, which is raw fish served in a similar fashion.
Flavor profiles:
Salty, sweet, umami, slightly spicy
Serving suggestions:
Serve the torisashi as an appetizer or as part of a Japanese-style meal.
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Region: Japanese