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1
Take the excess fat and skin off the chicken breasts.
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2
Cover with a sheet of plastic wrap and pound out flat with a rolling pin.
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3
Slice the bamboo shoot, and cut up the greens into bite-sized pieces.
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4
When both pieces are flattened, put them on a plate and add the ingredients marked .
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5
Coat well and leave to marinate for 10 minutes or so.
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6
After they have marinated, pat the chicken dry with paper towels and coat lightly with katakuriko.
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7
Heat up a frying pan and put in the piece of beef suet.
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8
When the suet has melted add the chicken and brown on both sides.
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9
When both sides are browned add the sake and mirin and boil off the alcohol.
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10
(You don't have to light it with a match or anything, just boil it.)
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11
Add the sugar, soy sauce and water.
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12
Add the sliced bamboo shoot, and continue simmering while occasionally shaking the pan to coat the chicken with the sauce until the sauce has reduced down to about half.
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13
When the sauce has reduced and become a bit thick, add the greens.
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14
When the greens are limp, turn the heat off.
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15
Take the chicken out and cut into bite sized pieces.
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16
Put the rice into bowls, and top with the chicken, bamboo shoot and greens, and pour on the sauce.
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17
Top with chili threads.
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18
Sprinkle sansho pepper to taste and enjoy.
