I usually have a dinner menu in mind already in the morning but sometimes when I can not decide what to cook for dinner I use this recipe. In a way, this is my rescue recipe which I hope you will find it enjoyable as well! I got this recipe from a lady in Japan and her original version requires some special Japanese ingredients which I can not find here in Oslo, so I have replaced them with things I easily can get hold of. Still it tastes great and this dish is one of my family’s favorite chicken dishes. It takes only 35-40 minutes or so to cook this, too. It is called “Marume Yaki” in Japanese, “Marume” means to make it like a ball and “Yaki” means to fry or grill. It has soy sauce-base glaze that adds a nice flavor to tender chicken breast. As seen on the above picture, I think broccoli goes very well with this dish, its bright green color is also very pretty next to the dark shiny glazed chicken. Enjoy!
Japanese Chicken “Marume Yaki” (serves 4)
Chicken breast 580g
Green onion (vårløk) 65g
Red chili 1
Japanese sake 1.5 Table spoons
Mirin 1.5 Table spoons
Soy sauce 0.5 Table spoon
Salt 0.5 Tea spoon
Potato or corn starch 6 Table spoons
* Glaze sauce *
Japanese sake 30cc
Soy sauce 30cc
Sugar 3 tea spoons
White sesame seeds
Note : Japanese sake is available at Norwegian Vinmonopolet.
Mirin is a sweet rice wine we use in Japanese cooking.
Asian food stores carry it now but if you can’t get hold of it,
you can replace it with sweet white wine.
3. Rinse red chili and pat dry with kitchen paper. Cut it open and scrape out seeds and chop into small pieces. Today I used only a half but you can use more if you like it hot.
4. Add red chili and A)** into chicken and mix everything well.
Add potato/corn starch and bring everything together.
5. Using your hands or spoons, make small balls a 40g, place them on a lightly floured board/plate so that they don’t get stuck on the surface.
6. Heat a frypan and add some salad oil. When the oil is hot, place the chicken balls and cook over medium heat. Be careful as starch gets burnt easily.
7. When the chicken balls are cooked through, turn the heat up and pour in the glaze. It has a lot of sugar in it so it bubbles and get caramelized very fast. When a half of the glaze has evaporated, turn off the heat. As the pan is still hot it continues to caramelize itself. Turn the chicken balls and try to get them coated by the glaze evenly.
The day after I cooked this dish, I made a bento for myself with a left over piece.
The taste of soy sauce goes very well with rice. 🙂