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Crispy Chicken with Vegetables and Dashi Sauce

Crispy Chicken with Vegetables and Dashi Sauce

Created through a collaboration with Kinobu, a long-established traditional Japanese restaurant in Kyoto, this is a healthy and filling dish of crispy chicken cooked with the convection function of the microwave oven rather than fried in oil, served with a delicious thickened dashi stock with vegetables. 

Crispy Chicken with Vegetables and Dashi Sauce main image

What to prepare

Crispy Chicken with Vegetables and Dashi Sauce ingredients image

Ingredients

  • 640gChicken Thigh (without Bone)
  • 150gZucchini
  • 100gCherry Tomato
  • 450mlSoup Stock (Dashi)
  • 40gSoy Sauce
  • 40gMirin (Sweet Sake)
  • 25gJapanese Sake
  • 35gCorn Starch
  • 70mlWater

MARINADE

  • 25gSoy Sauce
  • 25gJapanese Sake

Steps

STEP 1

In a bowl, add 25g of soy sauce and 25g of Japanese sake. Add chicken and marinate for 10 minutes.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 2

Place chicken from step 1 onto an Enamel shelf, and coat with corn starch.
Place into the top of oven and set the convection 230°C x 12 minutes. 
After that, set Combi 12 (Convection 230 °C +Grill 1 (High)) x 8 min.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 3

Cut zucchini in half lengthwise, remove seeds and cut into thick slices.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 4

Remove stems from the cherry tomatoes and make a small cut into each.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 5

In a pot, add soup stock (dashi), soy sauce and mirin (sweet sake). When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 6

After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.

Crispy Chicken with Vegetables and Dashi Sauce

STEP 7

Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.

Crispy Chicken with Vegetables and Dashi Sauce