Tender Chicken Breast "Jibuni" Recipe

Name: Tender Chicken Breast "Jibuni"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken breast meat; 1 handful Katakuriko; 1 Scallion; 1 Carrot; 4 Shiitake mushroom; 600 ml Water; 3 tbsp Soy sauce; 2 tbsp Sake; 2 tbsp Mirin; 1 1/2 tbsp Sugar; 1 tbsp Bonito based dashi stock granules; 1 tsp Kombu based dashi stock granules

Servings: persons

2 Chicken breast meat
1 handful Katakuriko
1 Scallion
1 Carrot
4 Shiitake mushroom
600 ml Water
3 tbsp Soy sauce
2 tbsp Sake
2 tbsp Mirin
1 1/2 tbsp Sugar
1 tbsp Bonito based dashi stock granules
1 tsp Kombu based dashi stock granules

1
Carve the carrots into flower shapes, onion into 5 cm chunks, and slice the meat diagonally in fairly large pieces.
2
Place all the ingredients for the sauce and vegetables in a pan.
3
Cook over medium heat for about 5 minutes with a lid on.
4
Set aside the vegetables.
5
Coat the chicken breasts with katakuriko and add to the boiling pan.
6
Cook briefly.
7
Combine with the vegetables, and serve.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Chicken breast meat, 1 handful Katakuriko, 1 Scallion, 1 Carrot, and more.

Yes, Tender Chicken Breast "Jibuni" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tender Chicken Breast "Jibuni"

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