Japanese Culture in New York - Chopsticks NY

-Vol.3-

Recipe courtesy of Hisao Shimizu

In this corner, Japanese chefs from restaurants in the Tri-State area share their secret recipes of home-style Japanese dishes with you.

This time, Hisao Shimizu, the owner/executive chef of Shimizu Restaurant, introduces Soy Sauce-Browned Steamed Chicken. This dish does not require an intricate process or difficult techniques to make, but it has a unique, complex flavor; browned soy sauce creates a nutty flavor and crunchy texture and contrasts nicely with the soft and juicy meat inside. Like browning butter and caramelizing sugar, browning soy sauce is an easy but simple cooking technique that creates a professional-like taste. You can skip the steaming process by using a microwave, which allows the meat to retain moisture and softness. Chef Shimizu uses ginger and scallion, which are cooked along with the chicken, as toppings. This easy, delicious recipe is sure to leave everyone begging for more!

Shimizu
318 W. 51st St., (bet. 8th & 9th Sts.) New York, NY 10019
TEL: 212-581-1581

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Ingredients (Servings : 4)

1 piece 0.5 to 1 in. thick chicken breast
1 piece 0.5 to 1 in. thick chicken thigh
3 tablespoons sake
1 tablespoon soy sauce
3 pieces sliced ginger
1 stock scallion
3 tablespoons vegetable oil

[Condiments]
Mixed sauce (mayonnaise, mustard, vinegar)
Ichimi (Japanese red pepper)

* Ichimi and shichimi are often used to add zest to foods in Japan. Ichimi, literally meaning “one-flavor,” is simple red pepper powder, and shichimi, meaning “severn-flavors,” is a combination of seven ingredients.

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StepS

1. Sprinkle sake on chicken, place julienned scallion and ginger on top, and wrap in plastic wrap. Microwave for 4 to 5 minutes.

2. Remove ginger and scallion from chicken and keep for garnish.

3. Strain the chicken and let it cool.

4. Dry cooled chicken with cooking towel. (It is important for the chicken to dry completely to allow it to absorb the soy sauce.)

5. Sprinkle soy sauce on chicken and rub in by hand.

6. Preheat pan, add vegetable oil and chicken, and sauté with high heat 1 to 2 minutes until chicken is browned.

7. Tear the chicken into small pieces by hand and arrange on plate. Place cooked ginger and scallion on the side.

8. To eat, sprinkle ichimi on top or dip chicken in mixed sauce.