Stewed Potatoes and Chicken Breast

Stewed Potatoes and Chicken Breast

The accents of sesame oil and coarsely ground black pepper give this a fresh taste.

Ingredients: 2 servings

Chicken breast
* Water
1 cup (200 ml)
* Bonito dashi stock granules
1/2 teaspoon
* Mirin
4 tablespoons
Usukuchi soy sauce
2 and 1/2 tablespoon
Wakame seaweed (soaked to remove excess salt)
to taste
Sesame oil
1/2 teaspoon
Coarsely ground black pepper
I recommend a generous amount


1. Chop off the excess fat from the chicken, then cut into bite-sized pieces. Peel, then slice the potatoes into 1-cm thick rounds.
2. Add the chicken and potatoes to a pot, then add the * ingredients, and bring to a boil. Reduce the heat, add the soy sauce, and simmer until potatoes become tender.
3. Turn off heat, then let cool in pot to let the chicken and potato absorb the flavors.
4. Before serving, reheat and bring to a boil. Add cut pieces of wakame seaweed. Pour the sesame oil over the chicken, then remove from heat.
5. Transfer to a serving dish, sprinkle with coarsely ground black pepper and serve.

Story Behind this Recipe

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.