Soft and Crispy Chicken Breast Topped with Grated Radish

1. 1

   Pour the sake over the chicken breast and let it marinate for around 20 minutes.

2. 2

   Finely chop the Japanese leeks.

3. 3

   Grate the daikon radish.

4. 4

   Lightly wipe off the sake with a paper towel and then sprinkle katakuriko on both sides of the chicken.

5. 5

   Cover the chicken with aluminum foil and cook it skin side down in a teflon pan covered with the lid.

6. 6

   Cook for 7 minutes over low heat until well browned.

7. 7

   Flip and cook the other side for 5 minutes.

8. 8

   Then cook the edges and the skin.

9. 9

   Cut the cooked chicken into bite size pieces.

10. 10

    Top with grated radish, Japanese leeks, and ponzu soy sauce.

11. 11

    All done!

12. 12

    It will look like this.

* Per serving · 4 servings · Values may vary.

No additional tips available.