Chicken breast with dried wakame seaweed and mashed fish
3 servings
90 minutes
This exquisite recipe combines tender chicken breast, aromatic dried wakame seaweed, and ground fish to create a subtle balance of flavors. Japanese cuisine is renowned for its focus on natural ingredients, and this recipe is a perfect testament to that. The wakame adds a light sea note to the dish while the ground fish deepens the flavor. The foil-baked chicken breast remains juicy and infused with the aromas of dill and spices. This dish is ideal for a light dinner or festive lunch, especially when complemented with fresh vegetables and herbs. The taste is delicate, slightly salty with a barely noticeable sea hint, and the texture is soft and juicy. This dish embodies the spirit of Japanese cuisine: simplicity, naturalness, and harmony of flavors.
1
Wash the breast and remove all excess.
- Chicken breast: 1 piece
2
Tear off the needed amount of foil and line the baking dish with it.
3
Grease the foil with 1 tablespoon of oil and don't forget to season the oil with salt and dill.
- Dried dill: pinch
- Salt: to taste
4
Rub the breast with spices and place it in a dish, drizzle a little more oil on top (to keep the breast juicy).
- Chicken breast: 1 piece
- Green olives: 2 tablespoons
- Wakame seaweed: 1 teaspoon
- Dried nori seaweed: 10 g
- Fish: 10 g
5
Wrap it well in foil to avoid gaps and place it in a preheated oven at 180 degrees.
6
Bake until done, serve sliced and slightly cooled. You can sprinkle with herbs.
- Dried dill: pinch
