Chicken Mushidori

• 份量: Servings: 2
• 总时间: 25 minutes

配料

Chicken breast: 300g

Ginger: 1 knob

Green part of scallion: 1

Baby cucumber: 120g

Seasoning (A)]

White wine: 50ml

Water: 50ml

Salt: 1 tsp

Sauce (B)]

Miso: 2 tbsp

White wine: 3 tbsp

Sugar: 1 1/2 tbsp

Sesame oil: 1/2 tbsp

Soy sauce: 1 tsp

Grated ginger: 1 tsp

For garnish]

Toasted sesame seeds

步骤

Slice ginger with skin on.

Place chicken breast, sliced ginger, green part of scallion, and seasonings (A) in a pan over medium heat.

Once boiling, flip the chicken, cover, reduce heat to low, and steam-simmer for 10 minutes.

Remove from the heat and let it steam for 15 minutes.

Bring sauce ingredients (B) to a boil in a pot to cook off the alcohol.

Julienne the baby cucumbers and slice the chicken.

Layer cucumber on a plate, top with sliced chicken, miso sauce, and toasted sesame seeds.

KEY POINTS:

In this recipe, we’re swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine.

Finding authentic miso can be tough. In this recipe, I used Itsu Miso’easy Traditional and found it to be an amazing supermarket alternative. To be honest, I was pleasantly surprised by how great it is in a sauce like this! 👉 Just grab the Itsu one for now. If you want to level up later on, you can always hunt down imported Japanese miso.

TRADITIONAL OPTION:

Substitute the seasoning (A)’s white wine with Sake.

Substitute the sauce (B)’s 3 tbsp white wine with 1 tbsp Sake and 2 tbsp Mirin, and reduce sugar from 1 1/2 tbsp to 1 tbsp.

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