Sake-steamed Chicken

The distinctive chicken smell is reduced by steaming with sake. You can dress it with your favorite sauce.

Sake-steamed Chicken
Photographed by Takeshi Noguchi

Recipe by
Akiko Watanabe







Calorie count is per serving
Excludes time spent steaming the chicken.

Ingredients (Serves 2)

  • 200 g chicken breast
  • 1 cucumber
  • 1 pack kaiware sprouts
  • [A]

    • 1/3 tsp salt (2 g)
    • Pepper, a moderate amount
  • [Mayonnaise with wasabi and soy sauce]

    • 2 tbsp mayonnaise
    • 1 tsp soy sauce
    • 1/4 tsp wasabi paste
  • Lemon (cut into wedges), as needed
  • 3 tbsp sake



Remove the skin from the chicken and trim off any excess fat, then place it on a microwave-safe plate and pierce with a fork in several places on both sides. Cut the cucumber diagonally into thin slices about 5 cm long, then stack the slices and cut into thin strips. Cut off the root ends of the kaiware sprouts.


Combine the ingredients for [A] and rub them into the surface of the chicken, then let rest for 5 min to absorb the flavors. Mix together the mayonnaise with wasabi and soy sauce.


You should use 1 % as much salt, by weight, as chicken for the seasoning rub.


Sprinkle with sake. Loosely wrap with plastic wrap and microwave at 600 W for 6 min.


Adding sake will help reduce the gaminess of meat while emphasizing its desirable flavors. If you add too little, it can burn, so be careful.


Let rest, still wrapped, to steam. When it has cooled, cut the chicken into slices 5 mm thick. Serve garnished with the cucumber and kaiware sprouts, and with the mayonnaise with wasabi and soy sauce and lemon wedges on the side.


Letting the chicken steam with the residual heat lets it cook through slowly, keeping the chicken moist instead of drying it out.