Steamed Chicken with a Thick Ankake Sauce
Tender marinated and steamed chicken served with ankake sauce. Sprinkle with yuzu peel for a pop of flavor and you're ready to tuck into this simple but delicious dish.
Photographed by Masashi Kuma
Calorie count is per serving.
Excludes time needed to cool the marinade and marinate the chicken.
Ingredients (Serves 2)
- 1 chicken thigh
- 2 tbsp soy sauce
- 2 tbsp mirin
- 240 ml sake
- 1/2 tsp ginger juice
- 1 tbsp potato starch thickenerNote
*Equal parts potato starch and water.
- 1/3 yuzu (peel only; shredded)
Add the [Marinade] ingredients to a saucepan and bring to a boil. Immediately turn off the heat. Once cool, empty into a heat-resistant dish and marinate the chicken for 4-6 hours.
Cover the dish with plastic wrap and microwave (600W) for 5 minutes. Turn over the chicken and microwave for 4-5 more minutes.
Strain the marinade into a small saucepan. Bring to a boil, add the potato starch thickener, and simmer until it reaches the desired consistency. Add the ginger juice and stir together.
Use the [Marinade] infused with umami from the chicken to make a delicious sauce.
Cut the chicken into easy-to-eat pieces and plate. Cover with the sauce and garnish with yuzu peel.