Rinse the chicken breast, thoroughly wipe off excess water, then season with salt and pepper. Either remove the skin or keep it on, as you prefer. For those who prefer to keep the skin, cook skin side down first.
Since the fillet was thick, I butterflied it to even out the thickness. If the fillet is thin, skip this step.
Heat oil in a frying pan, then add the chicken breast. Fry for 4 minutes on medium heat, flip over, coat with sake, cover with lid, then steam-cook on low heat for 4 minutes.
Turn off the heat, then allow to sit for 20 minutes without removing the lid. The chicken will cook through to the middle from the residual heat.
Mince the green onions. The photos show it finely chopped. The profile photo shows it sliced into thin rounds.
Once the chicken is cooked through, slice diagonally, then transfer to a serving dish.
Prepare the sauce: Add the green onion to the juice left in the frying pan from steam-cooking, then lightly sauté.
Add the yuzu pepper paste, mix well, then add more to taste. Once it is your desired flavor, add olive oil, mix, then the sauce is ready.
Garnish the chicken, then it's ready to serve!
Add a bit of color with other vegetables.
Story Behind this Recipe
I added my favorite yuzu pepper paste to a recipe that my friend taught me.
Since the chicken is cooked with residual heat, it turns out fluffy! I recommend using a lot of green onions!