as needed (use an equal amount of both to fully submerge the meat)
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Cut the chicken breast meat into long 1 cm-thick slices. Slice the leek into 3 - 4 cm pieces.
Add the meat to a dish or container that's small enough for everything to fit snugly inside. Add the cooking sake and soy sauce in equal amounts and enough to lightly submerge the meat. Add the grated ginger and mix well.
Arrange the meat so that it's flat in the pan, add the leek and leave to marinate for 5 - 10 minutes.
Without throwing away the marinade, add flour and katakuriko into the pan and mix well.
Add some oil to the bottom of a frying pan (until about 5 mm deep) and heat it up. Add the leek first, lightly fry and remove from the pan.
Add the chicken to the pan all at once and shallow fry. Once cooked, arrange on a plate and serve.
If you place the freshly fried items on top of some old newspaper layered with paper towels to drain away the oil, you'll use less dishes and can save some washing and water whilst you're at it.
Story Behind this Recipe
I wanted to make moist karaage fried chicken with cheap chicken breast cut that I can easily get ahold of.
Japanese leek cooks very quickly so fry it up speedily over a high temperature This will make it taste amazing. The chicken is cut into long, thin strips so should also cook very quickly in little oil, perhaps making it a good candidate for your bento box?