A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

Inexpensive and healthy with an invigorating flavor! By prepping the chicken bread salted-chicken style and using vinegar in the sauce, it came out even more tender than I thought it would.

Ingredients: 4 servings

Salted Chicken-Style
Chicken breasts
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
Simmering Sauce
50 ml
100 ml
Soy sauce
2 tablespoons
Mentsuyu (3x concentrate)
1 1/2 tablespoons
3 tablespoons
Grated ginger
1/2 teaspoon
Grated garlic
about 1/4 teaspoon (5 mm from a tube)
To finish:
Katakuriko slurry
as needed


1. For the salted chicken style marinade: Rub the sake, sugar and salt into the chicken breasts, and leave them to marinate for a while.
2. Put all the simmering sauce ingredients into a pan and bring to a boil. Add the marinated chicken breasts from Step 1 skin-side down. Cover with a lid and simmer over medium heat for 5 minutes.
3. Take off the lid and turn over the chicken breasts. Replace the lid, and simmer for another 5 minutes.
4. Turn the chicken breasts over one more time, replace the lid again and simmer for an additional 2 minutes. Turn off the heat, and leave the pan as is for a while.
5. Take the chicken breasts out of the pan. Slice them into your desired thickness. Arrange in a plate with lettuce or other vegetables.
6. Reheat the sauce in the pan, thicken with katakuriko dissolved in water, and pour over the chicken breasts.

Story Behind this Recipe

This dish is usually made with chicken drumettes, but I tried using breast meat instead. There are no bones in the dish, so it's really easy to eat.
We like to use both soy sauce and mentsuyu sauce to flavor dishes in our house.