Adapted from "Seikaro Kokusai Byoin no Aijo Kenko Reshipi," a healthy recipe cookbook by St. Luke's International Hospital in Tokyo.
382 calories (whole recipe); 33.7 g protein; 23.3 g fat; 5.0 g carbohydrate; 4.0 g net carbs; 291 mg sodium (with 50% reduced-sodium soy sauce; 489-519 mg with regular soy sauce); 126 mg cholesterol; 1.0 g fiber
1 boneless & skinless chicken breast (164 g in photo)
2 tbsp sake
For gomadare sesame sauce
1 tbsp toasted white sesame seeds
1 1/2 tsp soy sauce
1/4 tsp rice vinegar (infused with kombu kelp)
1 tsp sake
1/2 tsp mirin
Pinch brown sugar
Remove obvious fat on chicken, and poke with a fork.
Grind white sesame seeds in suribachi mortar.
Start preheating oven for broiler.
Place chicken in an oven-safe frying pan lined with parchment paper.
Pat-dry the top, spread gomadare, cover, and steam on medium low to low heat for 7-8 minutes.
Put pan in oven, and broil until top is brown.
Sogigiri slice at a slant, and serve with vegetables (grilled shishito peppers and julienned daikon radish in sweetened vinegar in photo).
- Marinating chicken in sake for some time and steaming it first ensures a moist texture at the end.
- To make the finished dish easy to eat with chopsticks, the chicken is usually sliced or cut before serving it with Japanese dishes.
- The amount above is for 2 servings in the recipe from St. Luke's International Hospital. At our house, everything just goes in Tom's stomach.
- Shishito peppers were broiled at the same time as the chicken and removed when done.