Goma Yaki. Chicken Breast with Sesame seeds. Japanese Cuisine.

Japanese food is light and beautiful, and pretty much rotates around similar ingredients. That makes it easy to cook, once you stocked yourself up on all the basics. Marination is necessary it’s how you achieve the specific Japanese flavors.

Ingredients:

Chicken breast with skin on- 4 pieces, tenderloins removed, if any.

Sesame seeds- 1 tablespoon.

Sake- 1/2 cup.

Salt- 1 teaspoon.

Shoyu Soy Sauce- 1 teaspoon.

Lettuce leaves to serve- 4 pieces.

Sesame oil.

Directions:

Pierce chicken breasts all over, with a skewer , through the skin.

Mix sake, shoe and salt,  and dip the chicken on both sides. Leave to marinade for  30-60 minuets.

Toast sesame seeds on a pan till browned , set aside to cool.

Heat sesame oil in a pan and cook chicken breasts till browned, then reduce the heat and cook through (4-5 minuets).

Cut the chicken into slices and then assemble in to the whole piece on top of a lettuce leaf. Sprinkle with toasted sesame seeds.

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11 Comments

    1. Alina September 23, 2016 at 3:13 am

      🌹thank you.

      Reply
  1. chefchick September 20, 2016 at 2:47 pm

    My first glance at this and your entire blog – YUM! Great recipes and photos; I can almost taste them through the screen…this sesame chicken dish looks amazing.

    Reply
    1. Alina September 21, 2016 at 12:42 am

      Thank you, so much. 🙂

      Reply
    1. Alina September 20, 2016 at 1:00 pm

      Thank you.)

      Reply
  2. youthfoodblog September 18, 2016 at 8:20 pm

    Wonderful cooking — like a loaf of breasd strict from the oven.

    Reply
  3. lynne hoareau September 18, 2016 at 2:35 pm

    Alina, this looks so good . There is something about chicken and sesame seeds which just are amazing. Thanks for sharing 🙂

    Reply
    1. Alina September 18, 2016 at 3:11 pm

      So true Lynne, i was thinking the same, sesame seeds complete the chicken.)

      Reply
  4. Javy Dreamer September 18, 2016 at 1:50 pm

    Reblogged this on Recipe Dreams.

    Reply

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