Chicken breast dishes are prepared simply and quickly, and the taste is not inferior to complex meat dishes. Chicken and cream are a culinary duo that never fails to put on a delicious concert. The meat turns out juicy if, when baking in foil, you make a pocket in it and put a piece of butter in it. And if you bake celery, onions and carrots with it, the fillet will absorb their aroma and sparkle with new shades of flavors. Chicken breasts make the perfect fricassee with mushrooms and garlic. They can be served not only hot, but also cold as part of salads and appetizers. Healthy white meat does not have to be fried in oil; it is enough to cook it for about half an hour, and the universal ingredient is ready. Our authors have collected many different recipes for preparing dishes from chicken breasts, including chicken breasts stuffed with mushrooms and cheese, dietary soups, pies and spring salads.
In traditional Japanese cuisine, seasonality is important: each season produces its own products, the main task of the chef is to preserve their original properties. Fresh and grilled fish, pork in sweet and sour sauce, miso soup and, of course, rice are popular here. China has had a great influence on Japanese cuisine. From there came dishes such as ramen noodles and gyoza, to the recipes of which the Japanese managed to add their own twist. Today, Japanese dishes are extremely popular and in demand. Oyakodon (omelet with rice and chicken, unagi-yanagawa), soup with shiitake mushrooms and eel tempura or kare-raisu (Japanese curry) can be ordered at any restaurant or prepared at home using recipes on the website. Kare-raisu, by the way, has an interesting history: a cheap but satisfying dish was widespread among British sailors, who brought it with them to Japan and introduced it to the locals, for whom the taste of curry was very unusual. Kare-rice fell in love with the Japanese, and its recipe has not undergone major changes over time. Drinks in the Land of the Rising Sun include tea, rice vodka, sake, and juice-based soft drinks. Japanese sweets are collectively known as wagashi. To prepare them, adzuki bean paste, agar-agar, tea and various herbs are used. Among them are dorayaki (sponge cake filled with anko), mochi (boiled white rice balls in syrup) and yokan (sweet bean paste).
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Meat and poultry dishes
Meat dishes began to appear on the Japanese table relatively recently, from the beginning of the 20th century. If, for example, the Japanese almost always ate fish, seaweed, and other seafood, then meat, poultry and game were practically not consumed. The fact is that Buddhism, widespread in the Middle Ages, prohibited the consumption of animal meat. But starting with the Meiji era (1868–1912), the Japanese quickly began to catch up. It should be noted that in their approach to preparing and eating meat food, they remain true to their basic culinary principles: the quantity and quality of meat products consumed must be strictly balanced and bring only pleasure and benefit to a person.
Tonkatsu - Japanese chop
“Tone” translated from Japanese means pork, “katsu” is a Japaneseized abbreviation of the European cotlet - cutlet. Having prepared tonkatsu and poured sauce over it, you will understand what completely unknown flavor shades a chop familiar from childhood can have.
Components: 480–500 g pork fillet (4 pieces of pork, approximately 1 cm thick, 120 g each), 2 tbsp. l. flour, 1 egg, 1 cup breadcrumbs, vegetable oil for frying, very finely shredded white cabbage; for sauce: 4 tbsp. l. tomato ketchup, 2 tbsp. l. spicy soy sauce, 2 tbsp. l. white wine.
Preparation. Carefully beat off pieces of meat, roll in flour, dip in beaten egg, roll generously in ground breadcrumbs. There is no need to salt and pepper the meat!
Pour enough oil into the frying pan so that the chop is completely covered with oil when frying. Heat the oil to approximately 160–170 °C, carefully lower the chops into it. Fry until brown, turn over. The frying process lasts approximately 5–6 minutes.
A common side dish for tonkatsu is cabbage, in combination with which the meat is better digestible. Chop the cabbage very finely, add boiling water and leave covered for 5-10 minutes. This cabbage will be crispy and have a very unique taste.
Place the cabbage in a heap on a plate, place the chop next to it and pour over the special sauce.
Prepare the sauce by mixing tomato ketchup, hot soy sauce and white wine, bring to a boil and cool. If there is no hot soy sauce, add red hot and black pepper to the regular one to taste.
A chop with such a flavorful seasoning allows you to taste completely new shades of a long-familiar dish. The taste of juicy tender meat is harmoniously complemented by delicious spicy seasoning.
Tataki - meat similar to roast beef
Components: 350–400 g very fresh beef tenderloin, 1 lemon, 4 tbsp. l. finely chopped green onions, 2 tsp. chopped garlic, 2 tsp. chopped fresh ginger root, 200 g daikon radish, 1-2 fresh cucumbers, parsley, 100 g soy sauce.
Preparation. Bake a piece of tenderloin on a hot grill, turning it over several times (you can also bake the meat in the grill or oven). When the surface turns brownish, the piece should be immersed in ice water for a few seconds, dried with a towel, wrapped in gauze and put in the refrigerator. The meat should not be cooked completely; the inside of the beef remains a little damp (therefore it must be extremely fresh).
Prepare the side dish: cut the daikon into thin, long strips. If there is no special grater that allows you to obtain such quality cuts, then you can do without it.
In a circle, carefully remove a ribbon the thickness of a paper sheet from the daikon, and then cut into thin strips. Do the same with cucumbers. Cut the lemon into 8 parts.
Using a sharp, thin knife, carefully cut the baked meat into very thin slices. Place the slices on a platter and sprinkle with green onions. Nearby beautifully place chopped garlic, ginger, lemon, daikon and cucumbers. Serve each person in a separate plate with soy sauce (for dipping).
Chawan-mushi - chicken with mushrooms and shrimp
In Japanese cuisine you can often find a combination of fish and chicken in one dish. At first glance, this seems strange, but once you try it, all doubts will immediately be dispelled, and this delicate, dietary and healthy dish will take its rightful place on your menu.
Components: 3 eggs, 100 g chicken meat, 4 dried mushrooms, 1/4 cup (60 ml) water for soaking mushrooms, 2 cups dashi broth, 1 tsp. sake (or dry sherry), 2/3 tsp. salt, 1 tsp. soy sauce, 1/4 tsp. sugar, 8 canned gingko nuts, 4-5 small shrimp, a few sprigs of parsley.
Preparation. The dish is prepared in separate ceramic bowls or pots. First you need to prepare dashi broth from fish and seaweed (boil a strong fish broth and add a handful of seaweed a few minutes before it’s ready). Cut the chicken meat into small pieces, sprinkle soy sauce and sake on top. Soak dry mushrooms in water, cut off the stems; if the caps are very large, cut them in half. Add sugar and soy sauce to a glass of mushroom water and cook until a pleasant mushroom aroma appears. Peel the ginkgo nuts. Cut the shrimp into two parts.
Beat the eggs with a whisk or in a mixer until fluffy. Add salt, soy sauce and sake to the cooled broth. Gently mix broth and eggs.
Place the prepared ingredients into 4 cups (or 4 pots) and slowly, carefully pour in the egg mixture. Place the cups in a large saucepan. Then carefully pour hot water to about 1/3 of the way up the cups. Cover the pan tightly with a lid and slowly bring the water in the covered pan to a boil. Keep on low heat for 15–20 minutes. Carefully ensure that the water does not boil too much. It is especially important not to miss the moment when the dish is ready: the egg mixture should rise and become creamy. If the dish is overcooked, the mixture becomes porous, spongy, and the dish somewhat loses its charm. Be careful!
To serve, place a sprig of parsley in each cup.
On a note! In this dish, instead of shrimp, you can put either two crab sticks, or pieces of eel or other noble fish of your choice.
Chicken in an egg
This dish is reminiscent of chawan mushi, but is slightly simpler to prepare.
Components: 1 chicken (600–700 g), 2 tbsp. l. vegetable or butter, 1 onion, several porcini mushrooms or champignons, 1/3 cup green peas, 3 tbsp. l. soy sauce, 1 tsp. (partial) sugar, 4 eggs, 3 tbsp. l. sake (or dry sherry).
Preparation. Clean the chicken; remove the skin, separate the bones and cook broth from them (to make 2 cups), cool. Cut raw chicken meat into thin strips and fry in heated vegetable oil until a light brown crust forms, add finely chopped onions, mushrooms and peas, soy sauce, sugar and simmer until tender. Then add sake. Beat the eggs vigorously and add to the broth. Place all the ingredients in 4 ceramic cups (or 4 pots) and pour the mixture of broth and egg on top.
Place the cups in a large saucepan filled with hot water to 1/3 the height of the cups. Cover the pan with a lid and keep it on low heat so that the water does not boil too much. When the egg mass thickens and rises, turn off the heat and immediately serve the dish with croutons.
For this dish, you can use ready-made chicken fillet (500 g) and do not specially cook chicken broth, but dilute the broth cube in 0.5 liters of water.
Dashimaki tamago - omelette roll
Components: 6 eggs, 6–8 tbsp. l. dashi broth, 1 tsp. salt, 1 tsp. light soy sauce, 1 tsp. sake (or dry sherry), 1 tbsp. l. sugar, 2 tbsp. l. vegetable oil (preferably olive or corn); for garnish: 1 cup grated daikon radish with soy sauce, sweet pickled ginger (can be replaced with other pickled or pickled vegetables - to taste).
Preparation. Break the eggs into a bowl and beat well. Mix the broth, soy sauce, sugar, sake, vegetable oil, add this mixture to the eggs and mix thoroughly.
Grease a large frying pan or baking sheet with vegetable oil and place over medium heat (on top, not in the oven). When the pan is well heated, pour in a third of the egg mixture. It will soon begin to bubble, and then carefully roll the omelette into a roll shape with chopsticks. Leave it right there on the baking sheet on the side. Pour half of the remaining mixture onto the baking sheet. When it's toasted, roll the first roll into it and leave it on a baking sheet on the side. Repeat the same manipulation with the remaining mixture. It will look like a three-layer roll.
Remove the roll from the baking sheet, place on a dry cloth, wrap the roll in it and press to give it a beautiful shape. Leave for 15–20 minutes. When the roll has cooled, cut it into pieces 3-4 cm thick, place 2-3 pieces on each plate. Traditionally, this roll is sprinkled with fried black sesame seeds - it looks very impressive. You can also decorate with herbs and pieces of pickled vegetables. Place daikon salad on a plate next to it. A very tasty and healthy dish.
Yakitori - chicken skewers
Components: 600 g chicken breast fillet without skin and bones, 1/3 cup sugar, 1 tbsp. l. (15 ml) minced ginger (or 1 tsp ground), 1 cup (250 ml) beef broth, 1/3 cup (80 ml) soy sauce, 2 tbsp. l. cornstarch, 1/4 cup (60 ml) sake (or dry sherry), 2 tbsp. l. vegetable oil.
Preparation. Mix broth and soy sauce in a saucepan, stirring, dissolve sugar and ginger, bring to a boil.
Mix the cornstarch and sake well and pour into the sauce. Reduce heat and simmer slightly until thickened. Cool. Another, simpler version of the yakitori sauce is also possible: 300 ml sake, 200 ml dark and spicy soy sauce and 60 g sugar. Mix everything, bring to a boil and cool.
Cut the chicken into small cubes about 2-2 cm and string them onto bamboo or wooden skewers pre-soaked in water (if you don’t have bamboo, you can deviate from the classic recipe and use metal skewers, but they should be thin, like knitting needles, since the pieces of meat are very small). Brush the chicken pieces with vegetable oil. Grill the yakitori over moderate heat (or in an electric barbecue grill, or on a broiler with charcoal) until cooked. Drizzle with sauce while frying. Drizzle one last time just before serving.
On a note! Instead of chicken breasts, you can use chicken legs, chicken liver, as well as meat from duck, pheasant, turkey, pigeons, larks, and quail as the starting material for yakitori - it all depends on your culinary preferences and imagination. Between the pieces of meat, you can string pieces of various vegetables (peppers, tomatoes, onions, asparagus) and mushrooms onto sticks. But in classic Japanese yakitori, it is preferable to string everything onto separate skewers: meat on some sticks, peppers on others, onions on others, etc.
Yakitori with chicken balls
A very interesting option!
Components: 300 g minced chicken breasts, 1 egg, 2 tsp. light soy sauce, 1 tsp. ginger juice (or a pinch of ground), 2 tsp. breadcrumbs, 2 tsp. flour, 4 cups dashi broth (from fish with seaweed), 50 ml sake (or dry sherry).
Preparation. Add sugar, soy sauce, ginger, lightly beaten egg, crackers and flour to the minced chicken and mix thoroughly. Bring broth and sake to a boil. Form the minced meat into oblong balls with a diameter of approximately 2–2.5 cm. Place them, like dumplings, in boiling broth (dashi + sake) and cook for approximately 3–4 minutes. Remove, dry and string onto sticks.
Thread pieces of chicken meat, cut into 2×2 cm cubes, chicken balls, small pieces of liver onto small skewers, alternating with pieces of vegetables and mushrooms, which must first be greased with oil so as not to dry out and burn.
Cook as you usually prepare shish kebab. The heat should be medium and even. While preparing yakitori, you should periodically drizzle the sauce over the dish. Care must be taken to ensure that the components do not overcook. When serving, pour the sauce over the chicken skewers, and, if desired, season with hot pepper and lemon juice.
If you are expecting guests and are thinking about how to surprise them, or if today is just a day off and you want to pamper your family with something, sit at the table together, cook together and enjoy the taste of an excellent dish - sukiyaki (pronounced “skiyaki”) is the best choice By the way, it's suitable for this. You will prepare a dish, eat it, add new portions of meat and other products without leaving the table.
Traditionally, sukiyaki is made from very fresh marbled beef fillet. This meat is unusually soft and tender, with thin layers of fat, which makes it very similar to marble. Fry the meat in a deep frying pan with a thick bottom, so that the heat is distributed evenly and the meat becomes tender and soft. When the meat is slightly fried, the remaining ingredients are added to the pan: diced and fried tofu, thin transparent noodles - shirataki, edible chrysanthemum leaves - shungiku, green onions, shiitake mushrooms.
In different regions of Japan, recipes differ markedly from each other. When preparing traditional Tokyo-style sukiyaki, a frying pan is placed in the middle of the table, with a portable gas burner underneath it. The entire cooking process takes place right on the table in the presence of all participants in the meal. An essential component of Tokyo-style sukiyaki is warishita - a mixture of soy sauce and sweet sake (rice wine). Slices of meat are placed in this boiling mixture.
In the Osaka-Kyoto area, warishita is not used to prepare sukiyaki. Instead, they take soy sauce, sugar and other seasonings and lightly fry the meat and vegetables in melted fat. But in any case, stewing is not allowed: as soon as the meat and vegetables are fried, they are taken out and eaten, dipping the pieces into a raw egg.
But no matter where in Japan sukiyaki is prepared, it is always a delicate and aromatic dish that perfectly conveys the refined spirit of Japanese cuisine. The sweetish sauce gives the meat a special piquancy, and vegetables, herbs, mushrooms and tofu make the dish extremely harmonious, balanced and healthy.
Components: 600 g fillet of young, tender beef, 300 g onions, 500 g leeks (or shallots), 100 g shungiku - edible leaves (young shoots) of chrysanthemum, 150 g fresh shiitake mushrooms (can be replaced with porcini or champignon caps), 400 g of starchy root noodles “konniyaku” or thin noodles made of wheat flour (such noodles of Chinese, Vietnamese or Japanese origin are sold in Russian stores), 100 g of tofu bean curd, 50 g of fat, 4 very fresh eggs; for the sauce: 180 ml light soy sauce, 300 g sake (or dry sherry), 150 g granulated sugar.
To cook, you will need a deep frying pan and a portable gas burner (or electric stove), which will be used as a small tabletop fireplace.
Preparation. Cut the beef into very thin pieces. It should, as they say, shine through. If you doubt the softness of the meat, you can lightly beat it with a wooden mallet. Cut the onions into half rings (shallots - diagonally, 2 cm pieces), chrysanthemum leaves - 3 cm long; Make cross-shaped cuts on the mushroom caps, cut the tofu into cubes and fry, boil the noodles just before starting cooking and drain in a colander.
Place all products - meat, vegetables, noodles, mushrooms, bean curd - on plates so that everything is at hand. A saucer with a beaten raw egg is placed in front of each eater, in which, before eating, all the pieces removed from the frying pan are dipped.
Heat a frying pan and lightly grease it, pour in some sauce and bring to a boil. Reduce heat and carefully add the first portion of meat, vegetables, mushrooms, tofu and noodles. There should not be too much food in the pan. You need to estimate how many bookmarks you will make (4 or 5), and mentally divide all the products into as many parts. Fry over medium heat. As soon as a golden brown crust forms, remove the portions and place on plates. Since the pieces of meat are very thin, they cook quite quickly. You need to make sure that the meat is not overcooked or stewed. As soon as a golden brown crust appears, it means it’s ready and should be removed. You can add the next portion. And so on until everyone present experiences a feeling of blissful satiety.
It doesn’t matter if you don’t have any small components, you can do without them. It will still be very tasty!
Chicken wings with parsley sprigs in beer batter
Components: 500 g of chicken wings, 1 glass of any beer, 1 glass of flour, a large bunch of parsley, 80 ml of soy sauce, odorless vegetable oil (for frying).
Preparation. Wash the chicken wings, dry them and use a sharp knife to divide them into three parts at the joints (do not use the outermost part). Lightly dust the pieces with flour.
Wash the parsley and divide it into small bunches of 5-6 branches each. You should get about 10-12 small bunches.
Pour enough oil into a frying pan or saucepan so that you can almost completely immerse the wings in it. You should start heating the oil when you start making the dough. There is no need to salt and pepper the batter and wings!
Quickly knead a light batter from a glass of flour and a glass of beer. Sift the flour first. Dip the wings in the batter and immerse in hot oil. Fry until golden brown, turn over and fry the other side. Dip the parsley bunches into the batter and fry in oil.
Arrange the wings and parsley beautifully on plates. Pour soy sauce into each person's small saucer or jam socket. Dip the herb sprigs and wings into the sauce.
Salad with meat and rice
Components: 250 g fried or boiled beef, 2 cups boiled rice, 2 oranges; for the sauce: 1 egg yolk, 1 tsp. mustard, 1 tsp. Sahara. 1 tbsp. l. vinegar, 100 ml vegetable oil, 1 orange, 1 tbsp. l. maize flour, lemon juice, 0.5 tsp. salt.
Preparation. Thoroughly whisk the yolk, mustard, sugar, vinegar, salt with a broom, gradually adding vegetable oil - the sauce is ready.
Squeeze the juice from 1 orange, add water (1 spoon of juice per 7 spoons of water); Dilute the maize flour in this orange water, boil and immediately mix with the sauce.
Cut the meat into cubes. Mix the rice, meat cubes and chopped orange slices, sprinkle the salad with lemon juice.
Serve cold.
Daikon and meat salad
Components: 300 g daikon, 200 g lean boiled beef, 100 g onion, 4 tbsp. l. vegetable oil, 2 tbsp. l. parsley, salt to taste.
Preparation. Cut the boiled meat and raw radishes into small strips. Cut the onion into thin half rings and fry in oil until golden brown. Place all products in a salad bowl, add salt to taste, garnish with parsley.
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Japanese chicken, recipe with photo
If you have a strong desire to enjoy something piquant and unusual for European tastes, you don’t have to rush to an oriental restaurant. After all, you can organize it at home any day by preparing it in an indescribably Japanese way. The combination of sour, sweet and spicy flavors in the sauce fully emphasizes the delicate taste of the meat, and a large amount of onion gives the dish a special juiciness.
And the most interesting thing is that it is impossible to understand what is tastier - chicken meat or the onions and sauce surrounding it, the components are so well thought out and organic, both on their own and in combination with each other.
Required ingredients:
chicken thighs – 1 kg,
onions – 2 large onions (or 5-6 small ones),
sugar – 100 grams,
soy sauce – 120 ml,
apple cider vinegar – 30 ml,
water – 90 ml,
salt – 0.5 teaspoon,
garlic – 5-6 cloves.
You can use other parts of the chicken, such as wings, legs, or even fillets cut into portions.
Description of the process of cooking chicken in Japanese:
Peel the onions and garlic. Cut the onion into thin half rings and the garlic into slices.
Pour sugar into a thick-walled frying pan and place on low heat.
Stirring continuously, bring it to a syrup state.
Pour soy sauce into boiling sugar syrup.
Note: When cold soy sauce and boiling sugar syrup are combined, the sugar partially crystallizes, but do not be alarmed, it will soon melt again.
Bring to a boil, then, combining apple cider vinegar with water, pour them into the syrup. Let the sauce simmer for a minute.
Place the meat on the bottom of the cauldron, add salt, and place chopped onion and garlic on top.
Pour the resulting hot sauce over them.
Place the cauldron on low heat and simmer for at least 1 hour, stirring occasionally.
Serve Japanese chicken hot with fluffy rice.
Oyakodon (translated as “parents and children”) is a very tasty Japanese dish, named due to its composition - it contains both chicken and egg. In Japan, this dish is very popular: it is prepared at home and served in numerous snack bars and restaurants.
This recipe is not entirely original, but rather adapted to domestic realities and available products. It is difficult to completely reproduce the Japanese recipe in our conditions, since some ingredients are difficult to find on sale. The cooking option we propose allows you to create a delicious dish based on the original source from simple ingredients.
Ingredients: 
- chicken fillet - 300 g;
- onion - 1 pc.;
- egg - 1 pc.;
- soy sauce - 2 tbsp. spoons;
- sugar - 2 teaspoons;
- green onions or other greens - several sprigs.
Oyakodon recipe with photos step by step
- After removing the film and cutting off the fatty layers, rinse the fillet under cold water and cut into approximately equal small pieces. In addition to dietary breast, oyakodon can also be cooked with chicken legs - to do this, the meat must be cut off the bones and lightly chopped.
- Chop the peeled onion into half rings.
- Combine classic soy sauce, sugar and 2 tablespoons of drinking water in a deep frying pan. Bring to a boil.
- Load onion slices. Cook for 5 minutes, stirring occasionally. A mixture of soy sauce and sugar will saturate the onions with aroma and give the dish a specific taste of Asian cuisine.
- Add pieces of chicken fillet to the softened onion half rings soaked in sweet and salty dressing.
- Fry the bird over medium heat without a lid. Stirring, bring the chicken until cooked. Taste and add salt if necessary.
- We complement the dish with chopped fresh herbs. In a separate bowl, beat a fresh egg with a fork.
- Pour the egg white and yolk mixture onto the fillet pieces. Keep it on the fire for a couple of minutes - the egg should “set”. Mix the egg mixture with the chicken and onions or, if desired, leave the omelette whole.
- Serve oyakodon along with boiled rice.
Bon appetit!
Cooking chicken breasts, it's simple and quick. You can simply fry them in a pan for a few minutes and still get a delicious meal. But how long will this recipe last? Most likely it will quickly become boring if you don’t come up with something. That’s why today the topic of the article will be cooking chicken breasts in Japanese. It is these original flavoring additives that make a familiar dish especially tasty and desirable.
Preparation
Let's start with the chicken breasts. Nothing special is required, but a little preparation is still required. First you need to carefully defrost the meat. a very gentle ingredient and no intensive methods are inappropriate here. It’s better to just move them from the freezer to the middle shelf of the refrigerator for a few hours. After a few hours, you can start preparing any dish from them.
Rinse the breasts under cool water and remove excess moisture with a paper towel. Next, cut along the grain into long slices approximately 1.5 cm thick. There is no need to beat these slices with a hammer; the meat will still be tender and soft.
Now let's prepare the marinade. To do this, mix curry spices, grated ginger and turmeric in a deep plate. Pour soy sauce and sake into this mixture and mix thoroughly. Now you need to coat each slice thoroughly with the spicy mixture and put it in a plastic bag, which we put in a cool place for about an hour.
After the breasts are thoroughly marinated, take them out of the bag and start frying. Pour a mixture of peanut and sunflower oil into a frying pan and put it on the fire. As soon as bubbles appear on the surface of the oil, we begin the last stage of Japanese cooking.
Pour cornstarch into a plate. Roll each slice in it and place it on a heated frying pan. Fry on each side until beautiful. Do not overdo it! You need to fry the chicken breasts very little, otherwise they will lose their juiciness and become hard.
After the latter are fried, place them on a large dish. That's all, as you have seen for yourself, cooking chicken breasts in Japanese is quick and easy. Bon appetit!
Ingredients
- 2 chicken breasts, cut into slices;
- 6 tablespoons of soy sauce;
- 2 teaspoons fresh ginger, grated;
- 1/2 cup sake or 1/2 cup dry sherry;
- 1 teaspoon curry seasoning;
- 1 teaspoon turmeric seasoning;
- 4 tablespoons cornstarch;
- 4 tablespoons peanut butter;
- 2 tablespoons of sunflower oil, tasteless and odorless.
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