Japanese chicken recipes
11 Japanese chicken recipes, each written for this site and each saying what its method turns on.
- Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
- Chikuzenni, sourced from Japan. Root vegetables fried in oil before any liquid, then simmered down until the pan is nearly dry. Chicken, Fish.
- Kamameshi, sourced from Japan. Rice cooked in a small iron pot with a hard burst at the end to make a crust on the base. Chicken, Fish.
- Karaage, sourced from Japan. Marinated thigh in potato starch, fried twice at two temperatures, with no batter at all. Chicken.
- Kiritanpo, sourced from Japan. Half-pounded rice moulded round a skewer and grilled, then simmered in chicken broth. Chicken.
- Omurice, sourced from Japan. Ketchup rice under an omelette taken off barely set, draped rather than wrapped. Chicken, Egg.
- Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
- Takikomi gohan, sourced from Japan. An everyday pot of rice cooked in dashi, folded through at the end and never crusted. Chicken, Fish.
- Teriyaki, sourced from Japan. A glaze reduced onto the meat in the pan, from four ingredients and no bottle. Chicken.
- Tsukune, sourced from Japan. Chicken meatballs grilled dry first and glazed only at the end, with cartilage for texture. Chicken, Egg.
- Zōni, sourced from Japan. A clear dashi broth with grilled mochi added at the last second so it does not dissolve. Chicken, Fish.
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