Amazingly Tender! Sashimi-Like Chicken Breast

Amazingly Tender! Sashimi-Like Chicken Breast

I prepared the chicken breast the same way as when you make boiled chicken seasoned with salt, dusted with katakuriko. It turned out really tender! I tried eating it with wasabi soy sauce, and it was like eating sashimi!

Ingredients: 4 servings

Chicken breasts
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
as needed
Soy sauce or mentsuyu
as needed
as needed
Side vegetables (whatever you like)
as needed


1. Remove the skin from the chicken breasts and slice diagonally into 7mm thick slivers.
2. Salted chicken style preliminaries: Add the chicken slices into a bowl, combine with sake, sugar and salt, and let sit for a while.
3. Dredge the chicken slices in katakuriko and shake off excess. Drop the chicken slices one by one into boiling water.
4. Adjust the heat while cooking the chicken. The water should be simmering and not boiling furiously.
5. When the meat is cooked through, turn off the heat and drain.
6. Transfer the chicken to cold water. Change the water 2~3 times to cool.
7. Drain the chicken well.
8. Serve the chicken with vegetables of your choice and your dipping sauce, such as wasabi soy sauce.

Story Behind this Recipe

I often deep-fry chicken breasts, but I wanted a lighter dish this time.