Ingredients

• 2 cloves garlic , finely minced
• 1 tablespoon pickled ginger
• 3 tablespoons soy sauce
• 3 tablespoons sake
• 1 tablespoon mirin
• 0.25 teaspoons sesame oil
• 1 pinch cayenne pepper
• 0.5 teaspoons white sugar

Instructions

1. 1 Combine garlic, pickled ginger, soy sauce, sake, mirin, sesame oil, cayenne, and sugar in a shallow dish for the marinade; mix to combine with a fork and set aside.
2. 2 Pound chicken breasts between 2 pieces of plastic wrap to a uniform thickness. Transfer to marinade and toss several times to coat. Spoon some of the marinade on top. Wrap tightly and marinate in the refrigerator for 30 to 60 minutes.
3. 3 Remove chicken breasts from the marinade and place on paper towels. Blot dry with paper towels; do not discard marinade. Dust both sides of the chicken breasts with potato starch, cornstarch, or flour.
4. 4 Add oil to a nonstick pan over medium-high heat until shimmering. Shake off excess starch from chicken breasts and place in the pan, smooth side down. Cook for about 3 minutes without disturbing. Once chicken breasts begin to sizzle in the oil, turn heat down to medium.
5. 5 Turn chicken over; cook the second side for about 3 minutes, and turn over again. Cook until chicken is no longer pink at the center and juices run clear, about 1 minute more. An instant read thermometer inserted in the center should read 165 degrees F (74 degrees C). Remove to a plate, and place uncovered in a warm oven while making sauce.
6. 6 Pour off any excess oil from the pan, and place over high heat. Add chicken broth, 2 tablespoons of reserved marinade, mirin, rice vinegar, and dashi granules and bring to boil, stirring occasionally. Discard remaining marinade. Cook mixture until reduced by at least 75% and slightly thickened, about 4 minutes. Turn off heat, add butter, and swirl the pan until butter disappears.
7. 7 Plate chicken and spoon sauce over the top to serve. Garnish with a pinch of furikake if desired.

Nutrition per serving