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I usually prefer chicken breast over chicken thigh. I especially don’t like the texture of the skin. For me it's too gummy and gooey. However this dish really changed my mind!! The skin is nice and crispy. The chicken is tender but not too greasy. It just perfect for my family to enjoy together. Please please read the NOTES on this recipe to see the tips before you start making it! You can whip it up in 15 minutes. If you serve it with some rice and grilled vegetables, it’s going to be a perfectly well-balanced dinner. I hope you will enjoy this as much as I do♡ ＜Yield> 2-3 servings 2 minutes 13 minutes 700g chicken thighs skin on 1 onion salt & pepper Sauce 2 tablespoons Soy sauce 2 tablespoons rice wine 1 ½ tablespoons vinegar (rice vinegar or apple cider vinegar) 1 ½ tablespoons Mirin 1 tablespoon grainy mustard/dijon 1 teaspoon honey 1 teaspoon garlic, grated Roasted vegetables Steamed rice Favorite salad 1. Score the chicken thighs so that they have an equal thickness and it also helps to prevent them from shrinking. Trim the excess fat. Sprinkle with generous amount of salt and pepper. 2. Cut the onion as fine as possible. Mix all the seasoning listed above and dissolve them completely. 3. Add 1 tbsp of vegetable oil to the skillet. Place the chicken with the skin side down then turn on to medium heat. Cook it for 10 minutes while rotating the chickens in the pan (but not flipping them yet). Once the skin becomes nice and crispy, flip the chicken over and cook it for another 3 minutes. Wipe off half of the remaining oil in your skillet. Transfer them to a cutting board and let it sit for 5 minutes. 4. In a same skillet, add in the chopped onions to the remaining oil and stir them over medium heat. When the onions brown, add in the seasonings and allow it to thicken up. 5. Slice the chicken and drizzle with the sauce. Garnish with some grilled vegetable if you like. Now it's ready to be enjoyed!! ・Make sure to season the chicken well with salt and pepper before you cook. ・To have tender chicken, gradually cooking with medium heat is the key. Also you don't want touch chicken too much to seal the juice inside. ・ To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken in the skillet. You want to check if the skin has really crisped up before you flip the chicken. The more fat that comes out the more crispy it becomes. ・Rest the chicken for 5 minutes before cutting it in order to keep the juice inside. ・For kids, you can reduce the amount of mustard used. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Do you like dim-sum?? Did you know that you can make shuumai dumplings without a steamer? If you have a large pan and a lid, you can make perfectly tender and savory dim sum in 15 minutes. I served mine with spinach salad, vegetable soup and bowl of rice. Try one for today's dinner! Also the leftovers can be a great option for your bento box. PS: My English is really not that good, so if you have any questions following my recipes, feel free to ask through my Instagram!! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ＜Yield> 3-4 servings 7 minutes 8 minutes 300g pork mince/ground pork 1 small onion 3 tablespoons potato starch 24 corn kernels Seasonings 3 tablespoons Soy sauce 2 tablespoons Toasted sesame oil 2 tablespoons sugar 2 teaspoons chicken stock powder 1 teaspoons ginger, grated vinegar Japanese mustard chili oil 1. Chop the onion finely. Sprinkle with potato starch and mix it well. The potato starch will absorb the moisture from the onion and prevent the shuumai from getting too soggy. 2. In a large bowl, place in the pork mince and all the seasonings listed above. Mix them together until they become sticky. Add in the onions from step 1 and combine again. 3. Scoop approximately 1.5 tablespoons of meat mixture and wrap it up with the shuumai wrapper. I made about 24 pieces with this portion, but it’s not so precise. As long as the meat mixture fit into your wrapper, that’s perfectly fine! Garnish with one corn kernel on each dumpling. Pressing in the meat mixture with back of spoon and also creating a flat surface on top.↓ 4. Make a bed of leafy vegetables, then place all the dumplings on top. Make sure to leave a space in between each dumplings. Pour 100ml of water on the edge of the pan. Pop the lid on. Once it comes to a boil, lower the heat to medium-low and steam them for 7-8 minutes. 5. Open the lid and transfer the dumplings onto a serving plate. You can serve them with some vinegar, mustard and chili oil. . ・When you wrap up your mixture, make sure to attach the wrapper and mixture tightly. If it’s not well attached, there is a chance the wrapper will come off when you steam it. ・You can swap the onion for leeks or mushrooms. ・Make sure to leave a space between each dumplings when you steam them so that the dumplings won’t stick to each other! ・To check if the dumplings are fully cooked or not, poke them with a folk. If the juice come out translucent then it means they're fully cooked. ・I used Chinese cabbage as a bed for the dumplings this time, but any leafy greens like lettuce or cabbage will work. ・This is a great option for the bento box! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! ------------------------------------------------ #shuumai #japanesefood #japanesefoodcultureshortarticle #japanesefoodculture #japanesefoodrecipes #japanesefoodhashtags #japanesefoodlife #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodrecipeseasytomake#japanesefoodnameswithpictures #japanesefoodhashtagsinstagram #dumplings #dumpling #dumplingsrecipe #dumplinghouse #dumplingfilling #dumpling #dumplingsrecipe #dumplingsrecipeeasy #dumplingsrecipehomemade #miwasjapanesecookingclass #miwasjapanesekitchen

I'm pleased to announce that my recipe is featured in this Nesuku article. Nesuku offers you a variety of online classes from academic subject such as art, music and cooking. Many of the educated and experienced teachers are waiting to support and entertain you! If you have some free time during this quarantine period, please check out the website for further information. 〇Web https://www.nesuku.com/hw-help 〇FB page https://www.facebook.com/nesukumarketplace 〇Instagram https://www.instagram.com/nesukumarketplace/?hl=ja --------------------------------------------------- Also, I'm setting up my online cooking class too! If you are interested, please DM me! My email; musashikoyamacooking@gmail.com I'll be announcing here when I officially start! Looking forward to seeing many of you in person on my online cooking class! MIWA #onlinelesson #onlineclass #onlinecooking #nesuku

What do you cook for lunch during quarantine? I usually whip up something really quick or use leftovers from the night before. Today’s dish is one of my lunch staples. It’s my very own version of a crunchy chicken teriyaki sandwich. I’m combining celery and carrots along with tender chicken teriyaki. If you swap the meat for tofu, you can modify it into a vegetarian dish as well. ＜Yield> 3 servings 6 minutes 9 minutes 1 baguette 300g chicken thigh 1 tablespoon potato starch salt and black pepper Teriyaki sauce 2 tablespoons Soy sauce 1 tablespoon Mirin 1 tablespoon rice wine 1 tablespoon sugar Vegetable filling 80g carrot 50g celery 1 tablespoon Japanese mayonnaise or Greek yogurt leafy vegetables salt and black pepper Tomato cucumber mustard 1. Score the chicken thigh and remove the excess fat. Season with salt and pepper. Coat the skin sided with potato starch. Mix the teriyaki sauce as listed above. 2. Shred the carrot and celery in match sticks. Sprinkle salt over the carrot and celery. Leave them for 10 minutes then squeeze out the excess moisture. Toss them with the mayonnaise or greek yogurt along with black pepper. Set them aside. 3. Heat the oil over medium heat and place chicken in a skillet with the skin side down . Cook it over medium-high heat until one side become crispy. Then, flip the chicken over and cover with a lid. Steam the chicken on low heat for 5 minutes. Open the lid and wipe off the excess oil in the pan with a piece of paper towel. Add in the seasonings and allow it to thicken up while flipping the chicken a couple of times. 4. Remove from heat and leave it to rest for at least 5 minutes before you slice it to keep the juices inside. 5. Toast your bread. Assemble the sliced teriyaki chicken, carrots, celery and leafy vegetables in your favorite bread. Now it's ready to be enjoyed! ・If you slice the chicken right after you finish cooking it, all the juice from the chicken will come out. To keep it tender and moist, let it sit for 5 minutes. ・ Removing the oil is quite important to have a shiny tender chicken. ・ To know if the chicken is cooked or not, poke it with a bamboo skewer and if the liquid comes out translucent then it means its cooked. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickensandwich #chickensandwichrecipe #chickensandwichnearme #chickensandwichsalad #chickensandwichrecipeeasy #teriyakichicken #chickenteriyaki #japanesecooking #japanesefoodrecipe #japanesefoodrecipeeasy #japanesecookingrecipe #miwasjapanesecookingclass

If you are making pancakes then why not pair them with some homemade jam. The good thing about making homemade jam is that you can always control the amount of sugar. Adjust the taste and sweetness to what your body and family prefers! I'm using raspberries for this recipe but actually any berry type will do. You can use either frozen or fresh ones. I love raspberry since it's tart and have lots of seeds in it. I hope you will try this out for snack or breakfast. Don't forget to tag me on Instagram!! I love to see your creations! ＜Yield> 4 servings 0 minutes 8 minutes 150g frozen raspberries 40g sugar 1 teaspoon lemon juice strawberries blueberries 1. In a small pot or sauce pan, add in the frozen raspberries, lemon juice and sugar. Mix once and put the heat over medium heat. 2. Once it’s boiling, reduce the heat to low. Thicken the sauce for another 8-10 minutes. Remove from heat and leave it 15 minutes. Now it's ready to serve. ・You can reduce the amount of sugar especially if you are using strawberries and blueberries. ・Stir it continuously, since it burns easily. ・You can add more lemon juice if you prefer it more tart. Store in an air-tight container in the fridge for up to 2 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #homemadejam #raspberryjam #pancake #pancakerecipe #pancakerecipeeasy #pancakerecipenomilk #vegan #veganrecipes #vegans #veganrecipesbaking #tofu #tofupancake #tofurecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen

This recipe is not about raw fish. It's all about a new onion dressing. I've been using this new onion a lot since they are in season at the Japanese supermarket. New baby onion is the one on the left↓ I'm a big fan of new onions!!! As you can see, they have a thinner skin, are more moist, sweeter, softer and less pungent than a regular yellow onion. They are perfect for making a salad. I’m a little sensitive to onion pungency but I can eat this onion raw. In Japan, they are generally available from April to June. Do you have one in your country? If you are in Japan, I highly recommend to buy this new onion (新たまねぎ）! I'm using bonito fish since it’s also in season now, but feel free to swap for any sashimi grade raw fish. This recipe might not be for kids but it's perfect for those who love drinking at dinner time! Haha! Enjoy♡ Please tag me on Instagram if you make one at home! Also if you can subscribe to my Youtube channel, it means a lot to me! Thank you very much for your support! -------------------------------------------------------- ＜Yield> 2 servings 6 minutes 2 minutes 8 slices of sashimi grade raw fish (I used smoked sashimi bonito fish) shiso herb Onion dressing 1 large new onion myoga (optional) 1 teaspoon ginger, grated Seasonings for dressing 3 ½ tablespoons Soy sauce 3 tablespoons Sushi vinegar 2 ½ tablespoons Toasted sesame oil 1 ½ tablespoons rice vinegar 2 teaspoons salted rice malt ★For substitution of seasonings, see Miwa's tips below coriander green onion chili oil 1. Chop ½ of onion and myoga finely. They should be about the same size. 2. Grate the other half of the onion, cover it with plastic wrap and microwave it for one minute at 600w. After, transfer it to a mixing bowl. 3. In the mixing bowl with the cooked onions, add in the grated ginger and all seasoning listed above. Mix them together. 4. Combine 1 and 3. Refrigerate for at least an hour. 5. Place your raw fish on your serving plate and drizzle with some chilled dressing. Garnish with some some shiso herbs and time to dig in! Sorry there's a lot to tell you! Haha! ・Tuna, salmon, scallops and boiled shrimp are also good. Even drizzling this dressing on avocado or tofu is yum! ・If you are sensitive to onion pungency, soak the finely chopped onion in water for 5 minutes and drain the liquid. Also if you are making it with a regular onion, they are more pungent, so you'll definitely want to soak in water first!! ・This dressing need to be chilled. ・Myoga is totally optional. ・If you don’t have salted rice malt, just add extra teaspoon of soy sauce and a pinch of salt ・If you don’t have sushi vinegar, you can add 2 tbsp of vinegar ＋1 1/2 tbsp of sugar. For the onion dressing→store it in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

▶vegan ＜Yield> 4 servings 5 minutes (doesn’t include soaking time for the rice) 50 minutes 750ml water, divided (for cooking adzuki red beans) 400ml reserved water (leftover water from cooking the red beans plus additional water to equal 400ml total) 300g Japanese sushi rice 60g dried adzuki red beans ¼ teaspoon salt gomashio 1. Rinse the dried adzuki red beans. In a pot add in the rinsed adzuki beans and 250ml of water. Once it comes to a boil, lower the heat to medium and cook for 2 minutes. Drain the beans and discard the water. In the same pot, add back in the red beans along with 500ml of water. Cook it over medium heat for 15-20 minutes. Once the beans are cooked, separate the red beans from the liquid. Reserve the liquid for later. 2. Rinse the rice and soak it for 1 hour. Drain the water and set it aside. 3. In a measuring cup add in the reserved red bean liquid from step 1 and fill with additional water until you reach 400ml in total. 4. In a large pot add in the rice and 400ml of the reserved red bean liquid + water from step 3. Season with salt and mix it once. Add the cooked red beans on top. 5. Cook the rice mixture on high heat. Once it comes to a boil, cover with a lid and reduce the heat to low. Cook for 10 minutes. After 10 minutes has elapsed, raise the heat to high for 10 seconds. After that, remove from heat and let the rice steam for 15 minutes with the lid on. 6. Open the lid and mix the rice from the bottom to the top. Sprinkle with some gomashio. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. In step 1, the red beans should be cooked but still pretty firm after 15-20 minutes. 2. GOMASHIO is not optional for this recipe. If you don’t have it then sprinkle on some black sesame seeds together with salt. 3. Feel free to use a rice cooker for step 4-5. Please use the same mode as you would to cook regular sushi rice. Store in an air-tight container in the fridge for up to 5 days or in the freezer for 1 month. 2022/03/05 MIWA

Chicken rice is a popular Singaporean dish which Japanese love to make! This time, I'm introducing chicken rice. It's not really Japanese cuisine but I want to share a new way of using a rice cooker. I assume that you want to minimize the amount of cooking time as much as possible right? Haha! NO stove is required for this recipe!! Hooray! All you have to do is throw all ingredients into a rice cooker and turn the switch on. The rice cooker will do all the work for you! Are you making the most use of your rice cooker? Do you use your rice cooker for anything other than just cooking rice? There are hundred of recipes which you can do with a rice cooker. I made a souffle cheese cake on my YouTube! Be lazy, be happy!! haha PS: if you have any questions while reading my directions below, feel free to ask me through Instagram!! and tag me if you make it! Also, please subscribe to my YouTube channel. It means a lot to me!! Thank you very much for your support! 2-3 servings 5 minutes 40 minutes (time for the rice cooker to cook rice) Into the rice cooker 300g chicken thighs 270ml water 1¼ cup (200g) Japanese sushi rice ¼ cup (50ml) rice wine 15g ginger 1 leek (green part only) 1 tablespoon chicken bouillon powder Sauce 2 tablespoons Toasted sesame oil 1 ½ tablespoons oyster sauce 1 teaspoon fish sauce 1 teaspoon ginger, grated ½ teaspoon lemon juice ½ teaspoon garlic, grated 10cm green onion 1 myoga (optional) cucumber coriander fresh basil chili oil 1. Rinse the rice and add water into the rice cooker. Add in the rice wine and chicken bouillon powder, then gentry stir them. Place in the chicken thighs, ginger and green parts of the leek on top. Make sure to place the chicken under the ginger and leeks. Turn on the rice cooker and cook with regular mode. 2. Shred the green onion and myoga finely. Mix them with the seasonings written under the above. 3. After the rice has cooked, remove the ginger and the green parts from the leek. Transfer the chicken thighs onto a cutting board. Slice them into bite sized pieces. Chicken should be tender and fully cooked. ↓ 4. Serve rice on your plate and place on the chicken followed by your favorite toppings. Drizzle with generous amount of sauce (step 2). Now it's ready to be enjoyed! ・When using the rice cooker, DO NOT use a fast mode for this recipe otherwise chicken can be under-cooked. As a reference, my rice cooker takes 60 minutes to cook rice. ・If you don't have a fish sauce on hand, swap it for soy sauce. ・If you can make rice with your slow cooker then this recipe also should work with your slow cooker. To be honest I don't have slow cooker, so if you guys can tell me how it turned out, I would be grateful!! DM me to my Instagram! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/05/20 MIWA I would love to support you in your own kitchen! For the details, click here!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------- ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 2-3 cloves of garlic= 2 teaspoons grated garlic 1½ tablespoons egoma oil (any good quality oil is ok) ½ tablespoon salt (sea salt preferred) 2 pinches sugar chili powder finely chopped Bird's eye chili Toasted sesame oil finely chopped leeks poached chicken breast 1. Pat the cucumbers with a rolling pin or with the flat side of a knife. Chop them into bite sized pieces. 2. Mix all the seasonings listed above. 3 Toss the cut cucumbers into the seasons just before you serve. Now it's ready to be enjoyed! ・The liquid from the cucumbers will seep out as time goes on, so it better to toss right before your serve it. ・This recipe is made for garlic lovers like myself so you might find that the garlic is too strong. Feel free to adjust to your taste by reducing the amount of garlic. ・Sea salt works better in this recipe. ・You can use any oil. For example; toasted sesame oil, avocado oil and olive oil. I recommend a high quality oil which can be beneficial for your health. ・If you are spicy heat lover, I strongly recommend adding in bird’s eye chili! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! -------------------------------------------------- ＜Yield> 2-3 servings 6 minutes (doesn’t include resting time) 0 minutes 2 cucumbers Seasonings 5g shredded salted kelp 1 tablespoon Soy sauce 1 tablespoon toasted sesame seed ½ tablespoon rice vinegar 2 teaspoons Toasted sesame oil ½ teaspoon tobanjan paste nori seaweed poached chicken breast 1. Rotate the cucumbers a quarter turn between cuts, at cut them at a diagonal. Cut them into easy-to-eat sizes. Sprinkle with ½ tsp of salt and massage it in. Leave it for 5 minutes then squeeze out the excess water. 2. Mix all the seasonings listed above in a ziplock bag. 3. Add the cut cucumbers into the ziplock bag and refrigerate it for at least 15 minutes before serving it! ・Soaking the cucumbers overnight is good as well! ・You can swap the salted kelp for 1 teaspoon of kelp powder or Kombucha powder. ・Tobanjan paste is hot, so you can leave it out if you are making this for kids or for anyone who is sensitive to spicy food. Instead, you can add in grated garlic for more flavor however this is totally optional! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future Japanese recipes! ------------------------------------------------ ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 1 1/2 tablespoons Soy sauce 1 tablespoon olive oil 2 teaspoons Wasabi 1 teaspoons honey or sugar Toasted sesame oil finely chopped leeks 1. Sprinkle some salt over a cutting board then place on the cucumbers. Start rolling the cucumbers on the cutting board to rub in the salt. 2. Make diagonal slit halfway through the cucumbers but make sure to not cut all the ay through. Flip the cucumber over to complete the diagonal cuts. 3. Mix all seasonings listed above. 4. Toss the cucumbers in the seasons and now they're ready to be enjoyed! ・By rubbing the cucumbers in salt it helps to retain its bright green color and helps to absorb the seasonings. ・Please adjust the amount of wasabi paste since it's pretty pungent. ・If you are sensitive to wasabi, leave it in the fridge for 30 minutes first. The taste will become more mild when you leave it longer. ・This way of cutting the cucumber helps to absorb more seasoning + is more presentable! Haha. However, you can always cut in small chunks as you would normally do if you like. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

This was seriously a big hit in my family! Tender poached chicken with sweet and sour sesame dressing🌞 I think this is going to be a staple over this summer. I always have shredded poached chicken as apart of my meal prep. I often use salted rice malt to season the chicken and cook it in the microwave. However, I wanted to simplify my poached chicken recipe since many people do not have salted rice malt and/or a microwave. Finally I have come up with a recipe where everyone in the world can recreated it in their kitchen! In this recipe, I’m using chicken breast, water, salt and sugar. The only tools your need is a pot and a lid. Moreover there won’t be too much odor in your kitchen. It turned out to be soooo tender and juicy! Once you have this in your fridge, you can quickly whip up a noodle stir fry, pasta or omelette with tomato rice. This makes a great protein booster which is handy to have on hand! I hope everyone find this useful! Enjoy♡ ---------------------------------------------------------- I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------------- ＜Yield> 2-3 servings 10 minutes 5 minutes (doesn't include 2 hour resting time) Leafy greens peanuts Shredded chicken breast 1000ml water 300g chicken breast 1 tablespoons salt 1 tablespoon sugar Dressing 2½ tablespoons rice vinegar 2 tablespoons toasted sesame seed 2 tablespoons Soy sauce 2 tablespoons Toasted sesame oil 1 tablespoon honey or sugar black pepper chili oil coriander Japanese seven spices tomato 1. Bring the water to a boil then add in the salt and sugar. Place in the chicken breast. Once it returns to a boil, remove from heat and pop on a lid. Leave it until it comes to a room temperature approximately 2 hours. 2. Grind the toasted sesame seeds then mix in all the dressing components listed above. 3. Once the chicken has cooled down, slice it. Make a bed of leafy green on your serving plate then place on the sliced chicken and drizzle with the dressing. Garnish with some nuts and herbs. Now it's ready to be enjoyed! ・To make a perfect tender chicken, you need to cook it low and slow. Make sure that the liquid has cooled down to the room temperature. It will takes 1.5-2 hours. ・Never toss away the leftover liquid from poaching the chicken, it is packed with flavor. Add in veggies for chicken soup or add it to rice for porridge. ・You can swap the rice vinegar for apple cider vinegar. It might be a little sour for kids, so feel free to reduce the amount of vinegar used. ・You never want to leave out nuts as a topping!! This is the bomb! Haha! Store the chicken and dressing separately in an air-tight container in the fridge for up to 3 days. Slice the chicken into pieces and freeze them for up to 2 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickenbreast #boiledchickenbreast #mealprep #salad #saladrecipe #easyrecipe #greens #japanesecooking #japanesefood #japanesecookingclass #miwasjapanesecookingclass #miwasjapanesekitchen