Kanpeki with chicken
4 servings
60 minutes
Kanpeki with chicken is a harmony of flavors on one plate, blending Asian culinary traditions with a European touch. Tender chicken fillet soaked in thick teriyaki sauce acquires a rich sweet-salty taste that perfectly complements aromatic mushrooms. Classic Japanese rice adds softness and lightness to the dish, while fresh cucumber provides a crunchy texture and pleasant coolness. Fried sesame highlights the Eastern character of the dish, adding nutty notes. Kanpeki is not just dinner but a small gastronomic journey where each ingredient plays its role in creating a balanced and exquisite flavor.
1
For yakitori/teriyaki sauce, place 7 tablespoons of soy sauce, 4 tablespoons of sake, and 4 tablespoons of sugar in a saucepan. Boil until the sauce thickens and reduces by a third.
- Teriyaki sauce: 40 ml
2
Cut the chicken fillet into cubes.
- Chicken breast fillet: 400 g
3
Cook 150 grams of Japanese rice.
- Rice: 200 g
4
Cut the cucumber into thin strips.
- Cucumbers: 1 piece
5
In a well-heated dry pan, roast a spoonful of sesame for 2-3 minutes until golden.
- Sesame seeds: 1 tablespoon
6
Cut the chicken into 2-3 cm cubes, season with salt, and fry in olive oil for 10-15 minutes. Then add the pre-fried mushrooms and yakitori sauce. Cook for another 10 minutes.
- Chicken breast fillet: 400 g
- Fresh button mushrooms: 300 g
- Olive oil: 4 tablespoons
- Teriyaki sauce: 40 ml
7
Place in a deep dish. First, pour the sauce (a small puddle 1-2 mm deep), then add the rice (do not mix!! whoever wants can mix when eating), then the chicken with mushrooms, on top - cucumber, then sprinkle with fried sesame.
- Teriyaki sauce: 40 ml
- Rice: 200 g
- Chicken breast fillet: 400 g
- Fresh button mushrooms: 300 g
- Cucumbers: 1 piece
- Sesame seeds: 1 tablespoon
