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Japanese Food Recipes With Chicken
Japanese Food Recipes with Chicken
Japanese cuisine is known for its delicate balance of flavors, fresh ingredients, and meticulous preparation. Chicken is a versatile ingredient that features prominently in many Japanese dishes. Whether you’re looking for a comforting bowl of ramen or a quick stir-fry, these Japanese chicken recipes will add a touch of Japan to your dining table.
Teriyaki Chicken
Ingredients
- 4 boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons sugar
- Steamed white rice
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Season the Chicken: Sprinkle the chicken thighs with salt and pepper on both sides.
- Cook the Chicken: Heat the vegetable oil in a large pan over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes.
- Make the Sauce: In a small bowl, mix together the soy sauce, mirin, sake, and sugar until the sugar dissolves. Pour the sauce into the pan with the chicken.
- Simmer: Reduce the heat to low and let the chicken simmer in the sauce for about 10 minutes, or until the sauce thickens and the chicken is cooked through.
- Serve: Serve the teriyaki chicken over steamed white rice. Garnish with sliced green onions and sesame seeds.
Chicken Katsu
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- Vegetable oil, for frying
- Tonkatsu sauce (for serving)
- Shredded cabbage (for serving)
Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and coat with panko bread crumbs.
- Fry the Chicken: Heat the vegetable oil in a deep pan over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Slice the fried chicken into strips and serve with tonkatsu sauce and shredded cabbage.
Oyako Donburi (Chicken and Egg Rice Bowl)
Ingredients
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, thinly sliced
- 1 cup dashi (Japanese soup stock)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 large eggs, beaten
- Steamed white rice
- Sliced green onions (for garnish)
Instructions
- Cook the Chicken and Onions: In a large skillet, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the chicken and onions, and cook until the chicken is done and the onions are tender, about 10 minutes.
- Add the Eggs: Pour the beaten eggs over the chicken and onions. Cover the skillet and cook for about 2-3 minutes, or until the eggs are just set.
- Serve: Serve the chicken and egg mixture over steamed white rice. Garnish with sliced green onions.
Chicken Karaage
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 cup potato starch (or cornstarch)
- Vegetable oil, for frying
- Lemon wedges (for serving)
- Japanese mayonnaise (for serving)
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, sake, ginger, and garlic. Add the chicken pieces and marinate for at least 30 minutes.
- Coat the Chicken: Dredge the marinated chicken pieces in potato starch, ensuring they are evenly coated.
- Fry the Chicken: Heat the vegetable oil in a deep pan over medium-high heat. Fry the chicken pieces until golden brown and crispy, about 5-6 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the chicken karaage with lemon wedges and Japanese mayonnaise.
Chicken Ramen
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 4 cups chicken broth
- 2 cups water
- 1/4 cup soy sauce
- 2 tablespoons miso paste
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 packs ramen noodles
- Soft-boiled eggs (for serving)
- Sliced green onions (for garnish)
- Nori (seaweed) sheets (for garnish)
Instructions
- Cook the Chicken: Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
- Make the Broth: In the same pot, add the chicken broth, water, soy sauce, miso paste, garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Remove the ginger slices.
- Cook the Noodles: Cook the ramen noodles according to the package instructions. Drain and set aside.
- Assemble the Ramen: Slice the cooked chicken. Divide the ramen noodles among bowls. Pour the broth over the noodles, and top with sliced chicken, soft-boiled eggs, green onions, and nori sheets.
Conclusion
These Japanese chicken recipes offer a variety of flavors and cooking techniques that highlight the versatility of chicken in Japanese cuisine. From the savory teriyaki chicken to the crispy chicken katsu, there’s a dish for every palate and occasion.