Pour the sake over the chicken breast and let it marinate for around 20 minutes.
Finely chop the Japanese leeks. Grate the daikon radish.
Lightly wipe off the sake with a paper towel and then sprinkle katakuriko on both sides of the chicken.
Cover the chicken with aluminum foil and cook it skin side down in a teflon pan covered with the lid. Cook for 7 minutes over low heat until well browned. Flip and cook the other side for 5 minutes. Then cook the edges and the skin.
Cut the cooked chicken into bite size pieces. Top with grated radish, Japanese leeks, and ponzu soy sauce. All done!
It will look like this.
Story Behind this Recipe
My dear daughter's favorite food is chicken. This dish contains no salt and pepper and no oil, but it's refreshingly delicious!
I cook this chicken in a teflon pan so I don't need to use any oil. It cooks perfectly with just the fat contained in the chicken. Marinating the chicken in sake makes it really soft. I really recommend using a teflon pan.