Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, nanban sauce simmered chicken breast sauté. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Nanban Sauce Simmered Chicken Breast Sauté is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Nanban Sauce Simmered Chicken Breast Sauté is something that I’ve loved my entire life. They are nice and they look wonderful.
Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a Chicken Nanban is always served with a side of Japanese tartar sauce, and it usually This can also be made with chicken breast, but I recommend butterflying the breast, so that it cooks. Chicken nanban is an example of "yoshoku", Western style food that has been adapted to suit Japanese tastes. This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan.
To begin with this recipe, we must prepare a few ingredients. You can cook nanban sauce simmered chicken breast sauté using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Nanban Sauce Simmered Chicken Breast Sauté:
- Make ready 1 Chicken breast
- Get 1 dash Salt and sake (to season the meat)
- Prepare 1 Katakuriko
- Get 100 ml ◎Chinese soup stock
- Make ready 3 tbsp ◎Vinegar
- Make ready 2 tbsp ◎Soy sauce
- Take 1 tbsp each ◎Sake, honey, sugar
- Make ready 1/2 tbsp ◎Mirin
- Get 1 ◎Red chili pepper
- Make ready 1 thumbnail's worth ◎Ginger
Also will remove the chicken breasts prior to stirring in the yogurt and mustard. I will definitely make this again with those few tweaks. Wow yummy This sauce was soooooooo good. I usually eat half a chicken breast but with this sauce I couldn't help but eat a whole breast to myself - with no shame!
Steps to make Nanban Sauce Simmered Chicken Breast Sauté:
- Remove excess fat from the chicken breasts and cut into bite-sized pieces. Flavor by massaging in the salt and sake.
- Add all the ◎ ingredients to a pot (remove the stem and seeds from the red pepper, smash the ginger by pounding it).
- Coat the chicken from Step 1 in katakuriko, then cook on both sides until browned in a heated pan with a little vegetable oil (not listed). Turn down the heat to low, then cook through.
- Heat the pot from Step 2 and bring to a simmer. Add the chicken from the previous step and continue simmering on low heat for 5 to 6 minutes. Since the chicken has a flour coating, the sauce will thicken slightly.
- Transfer to a serving plate and pour the sauce around it. Garnish with onions or roasted sesame, then you're done.
Chicken breasts also take to sauces well. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. Quick chicken dinner that's elegant enough for company - a lightly crusted chicken breast with an incredible creamy mushroom sauce. Boneless thigh fillets work as well. Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed First know that I rarely follow a recipe exactly.
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