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1
Rinse the chicken breast, thoroughly wipe off excess water, then season with salt and pepper.
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2
Either remove the skin or keep it on, as you prefer.
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3
For those who prefer to keep the skin, cook skin side down first.
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4
Since the fillet was thick, I butterflied it to even out the thickness.
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5
If the fillet is thin, skip this step.
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6
Heat oil in a frying pan, then add the chicken breast.
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7
Fry for 4 minutes on medium heat, flip over, coat with sake, cover with lid, then steam-cook on low heat for 4 minutes.
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8
Turn off the heat, then allow to sit for 20 minutes without removing the lid.
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9
The chicken will cook through to the middle from the residual heat.
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10
Mince the green onions.
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11
The photos show it finely chopped.
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12
The profile photo shows it sliced into thin rounds.
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13
Once the chicken is cooked through, slice diagonally, then transfer to a serving dish.
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14
Prepare the sauce: Add the green onion to the juice left in the frying pan from steam-cooking, then lightly saute.
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15
Add the yuzu pepper paste, mix well, then add more to taste.
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16
Once it is your desired flavor, add olive oil, mix, then the sauce is ready.
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17
Garnish the chicken, then it's ready to serve!
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18
Add a bit of color with other vegetables.
