-
1
Remove the excess fat from the chicken.
-
2
You can use chicken thighs as is.
-
3
If you use chicken breasts, cut them in half horizontally to make 2 pieces or else they will be too thick.
-
4
Coat the chicken in shio-koji.
-
5
I used homemade dried mushrooms.
-
6
Soak them in water to rehydrate.
-
7
Save the soaking liquid for soup or stew since it is full of nutrients and flavours.
-
8
Remove the tough fibers from the celery and cut diagonally into 1 cm widths.
-
9
Roughly chop the leaves.
-
10
Roughly chop the cabbage leaves, and lay a bed of them in a frying pan.
-
11
Slice the onion into 4-5 mm thickness and place the slices of onion and celery on top of the cabbage leaves.
-
12
Prepare 3-4 pieces of salted lemons.
-
13
Add some brine if available.
-
14
Lightly drain the rehydrated mushrooms without squeezing out the excess water, and place them on top of the vegetables.
-
15
Place the chicken coated with shio-koji on top.
-
16
Sprinkle with sake and cover tightly with a lid.
-
17
Turn on the heat and cook over a low heat until the vegetables start to produce moisture..
-
18
After a short while, increase the heat to high and steam for 10-12 minutes; then remove the chicken and wrap in aluminium foil and set aside for 3-4 minutes.
-
19
Transfer the vegetables to a serving dish.
-
20
Prepare the grated vegetable ponzu sauce.
-
21
Remove the foil and slice the chicken breast.
-
22
Place the chicken on top of the bed of vegetables.
-
23
Liberally drizzle the ponzu sauce on top.
