Refreshing Grilled Chicken Breast
Use minced shiso leaf and myoga ginger instead of sauce. Let the garnishes sit under water for a while, then dry them well for the best texture and fragrance.
Photographed by Keiko Baba
Calorie count is per serving
Ingredients (Serves 2)
- 1 chicken breast
- 3 myoga gingerNote
The young flower buds of a type of ginger with a distinct fragrance that stimulates the appetite. Often used as a condiment.
- 5 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1/4 lemon
- A pinch of salt
- A pinch of black pepper (ground)
- Potato starch, as needed
- 1 tbsp vegetable oil
Remove the skin from the chicken breast and cut into large-ish sogi-giri pieces. Sprinkle with a small amount of salt and black pepper, then lightly coat with potato starch.
Cut the myoga ginger in half lengthways then into half rounds. Cut the shiso leaves in half lengthways and slice thinly across the fibers. Briefly place the myoga ginger and shiso leaves together in water, then drain.
Using finely chopped condiments instead of sauce with the chicken gives the dish a nice clean flavor.
Preheat a frying pan with 1 tbsp of vegetable oil over medium and add the chicken. Quickly cook both sides of the chicken, taking care not to overcook, and transfer to a serving plate. Place the myoga ginger and shiso leaves on top and a lemon wedge on the side. Squeeze over the lemon juice to taste when eating.