Cut the chicken diagonally. Add the sake, season with salt and pepper. Don't worry if the sake overflows from the measuring spoon. You can use a generous amount of sake!
Lightly coat the chicken with 1 heaping tablespoon of katakuriko. Pour the oil in a frying pan and fry both sides until brown.
Combine the dashi soy sauce, wasabi and mayonnaise to make a sauce. When the chicken is cooked through, coat with the sauce while chicken is still hot.
Serve it on a plate. It looks pretty if you garnish with a shiso leaf, but it's not necessary. Enjoy while it's warm.
Recipe ID: 1777110. Serve it on raw vegetables and pour more sauce on the chicken. You can eat a lot of vegetables without a salad dressing.
Story Behind this Recipe
I wanted to make a delicious dish using chicken breast meat. I tried different grated seasonings with soy sauce mixed with mayonnaise. And I thought wasabi was the best choice. By the way, I tried mustard, whole grain mustard, umeboshi (salt-cured plum) paste, yuzu pepper paste, etc.
The spiciness of wasabi tones down after a while once you open the package. So if the spiciness is not enough, add 2 and 1/2 teaspoons of wasabi instead of 1 and 1/2 teaspoons. I make this often for bento as it's not so greasy even when it's cooled off. But if I don't make a lot more than I need for bento, my boyfriend polishes it off for breakfast.