Ingredients
- •4 boneless skinless chicken breasts (6–8 oz each)
- •½ cup soy sauce
- •½ cup mirin
- •¼ cup sake
- •3 tbsp sugar
- •2 cloves garlic, minced
- •1 tbsp ginger, grated
- •2 tsp cornstarch
- •2 tbsp water
- •2 tbsp vegetable oil
- •2 green onions, sliced
- •1 tbsp sesame seeds
- •Steamed rice and vegetables for serving
Instructions
1
Combine soy sauce, mirin, sake, sugar, garlic, and ginger in bowl. Reserve 1/2 cup for glaze.
2
Marinate chicken in remaining mixture for 2–4 h in refrigerator.
3
Preheat sous vide water bath to 157°F (69°C).
4
Remove chicken from marinade (discard used marinade) and seal in bags.
5
Cook 2–3 h in water bath.
6
Make glaze by boiling reserved marinade for 5 min. Add cornstarch slurry (cornstarch + water) and simmer until thickened.
7
Remove chicken from bags and pat completely dry.
8
Heat oil in skillet over high heat and sear chicken 60 sec per side.
9
Brush with glaze and cook 30 sec per side to caramelize.
10
Rest 3 min, slice, and serve over rice with vegetables. Top with green onions and sesame seeds.
Notes
- •This higher temperature gives traditional texture expectations
- •Still much juicier than conventional cooking methods
- •Great for meal prep—stays moist when reheated
Nutrition information
Calories
410 cal
Protein
46g
Fat
11g
Carbs
26g
Tags
japanesetraditionalfamily friendlymeal prep