Torisashi with Ponzu Sauce

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup citrus juice (a combination of lemon, lime, and orange) 1/4 cup citrus juice (a combination of lemon, lime, and orange)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon honey 1 tablespoon honey
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, and grated ginger. Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
2. 2.
   Preheat a grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
3. 3.
   Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill and cook for 4-5 minutes per side, or until cooked through.
4. 4.
   While the chicken is grilling, prepare the ponzu sauce. In a small bowl, whisk together citrus juice, soy sauce, mirin, and honey until well combined.
5. 5.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
6. 6.
   Serve the sliced chicken with a drizzle of ponzu sauce and garnish with green onions. Serve with steamed rice on the side.

Treat your ingredients with care...

• Chicken breasts — Make sure to slice the chicken breasts thinly to ensure quick and even cooking on the grill.
• Citrus juice — Use a combination of lemon, lime, and orange juice for a well-rounded citrus flavor in the ponzu sauce.
• Green onions — Slice the green onions thinly for a delicate garnish that adds a pop of freshness to the dish.

Tips & Tricks

• For an extra smoky flavor, grill the chicken over charcoal instead of using a grill pan.
• If you don't have mirin, you can substitute it with a sweet rice wine or a combination of rice vinegar and sugar.
• Adjust the sweetness and tanginess of the ponzu sauce according to your preference by adding more or less honey and citrus juice.
• Serve the Torisashi with a side of pickled ginger to cleanse the palate between bites.
• To make it a complete meal, serve the Torisashi with a side of steamed vegetables or a fresh salad.

Serving advice

Serve the Torisashi on a platter, arranged neatly with the sliced chicken strips. Drizzle the ponzu sauce over the chicken and garnish with green onions. Place a bowl of steamed rice on the side to complete the meal.

Presentation advice

For an elegant presentation, arrange the sliced chicken in a circular pattern on a white plate. Drizzle the ponzu sauce in a zigzag pattern over the chicken. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for added visual appeal.