Wash the lettuce, drain, and chill in the refrigerator. Cut the chicken into bite size pieces, season with salt and pepper, and lightly coat with katakuriko.
Heat 1 tablespoon of oil in a frying pan. Spread the chicken in a pan and first cook for a minute over high heat. When the pan has warmed, turned down to medium and cook until crispy.
Flip over the chicken and cover to let steam until it cooks through. Remove the lid and cook until the surface crisps. When cooked, blot excess oil with a paper towel.
Add diagonally sliced white part of Japanese leek and mix in the ● ingredients. Once it has thickened from the katakuriko on the chicken, it's done.
Wrap the chicken in lettuce with a little sauce, and enjoy.
Story Behind this Recipe
I came up with this recipe thinking "what should I do everyday with so much lettuce"?
I used red-leaf lettuce this time, but normal lettuce is much more delicious. Make sure you cut chicken into small bite size pieces so it's easier to eat when wrapped with lettuce. It tastes perfect when sauce is well seasoned since it'll be wrapped with lettuce.