Pan-Fried Sesame Chicken

A meal to make your stomach happy! I knew this recipe was a keeper when I first made it last September with lotus root pickles and miso soup with thin-fried egg and wakame.

While work interrupted my Japanese cooking I’ve been craving real miso soup so I made some wonderful dashi earlier in the day. This time I served the chicken with a different miso soup (nerimo—fake crab sticks—and wheat cakes) and rice with umeboshi on top. The flower-shaped wheat cakes are seasonally inappropriate, but cheerful on a cloudy Michigan day.

Pan-Fried Flavored Chicken, page 412

Tori no Usugiriyaki

Marinade:

• 1 1/2 pounds skinless, boneless chicken breasts (3)
• 1/2 cup white sesame seeds, toasted and ground coarsely
• 1/4 cup green onions, minced
  • (the original recipe suggests negi—long onion–
    but during my hiatus they’d gone soft)
• 4 cloves garlic, minced
• 1/4 cup shoyu
• 1 1/2 Tablespoon honey
• Fresh ground black pepper
• 3 Tablespoons sesame oil

In a large bowl, I mixed the ingredients for the marinade and sliced the chicken diagonally about 1/2″ thick. The chicken marinated for about half an hour while I started some rice cooking and worked on the miso soup and the greens listed below.

Remaining Ingredients:

• 2-4 Tablespoons vegetable oil for frying the chicken
• 6 ounces mustard greens, cut into 2″ strips
• 6 ounces mung-bean sprouts, blanched
  • (The original recipe calls for 10 ounces of spinach or sprouts)
• 2 Tablespoons oil for frying the greens

I added some oil to a wok and fried the chicken in batches. To keep it warm, I covered the chicken and put it into the oven. I stir-fried the greens very briefly in a little more oil. There was a lot of tasty marinade from the chicken, so I heated that for a few minutes and served it over the chicken.

There is some chicken left over, so today, I will serve it cold on a salad as a small dish. Just so good…

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