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!
I often deep-fry chicken breasts, but I wanted a lighter dish this time.
I served the chicken with shredded daikon radish, wakame seaweed and shiso. Plum soy sauce or citrus soy sauce also make good dipping sauces.
Enjoy Japanese food around the world.