Monday, September 9, 2013


This menu is made of chicken leg fillet, bell pepper, soy sauce, rice wine, sansho pepper, and seasonings to make dish more delicious.
Red bell pepper wasabi sauce
80g red bell pepper100ml dashi stock
10ml sake rice wine
5ml soy sauce
5g salt
15g wasabi

Cut red bell pepper into cubes and remove the seeds.

Combine dashi stock, sake,soy sauce, salt and pepper and bring to simmer. Let cool for about 10 minutes and blend.

100g spinach
50ml dashi stock
10ml soy sauce
10ml mirin
10g sesame seeds

Bring dashi stock, soy sauce and mirin to a boil.

Turn off heat and let it cool.

150g chicken leg fillet
35ml soya sauce
30ml sake
30ml mirin
25g sansho pepper
10g yuzu skin
Salt and pepper to taste

Heat small frying pan under medium heat. Season the fillet with salt and pepper.

Sear the fillet on both sides and add the fillet. Flambé. When the fire goes out add in the soy sauce and mirin. Cook over low heat until well done, approximately 8 minutes.

Before taking out of the pan, add in the sansho pepper.

To assemble the dish: center the spinach in the plate and top with the chicken fillet. Drizzle red bell pepper sauce on top. Garnish with yuzu skin and serve immediately.

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