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.

Steamed Chicken with a Thick Ankake Sauce
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Average

Chicken

Party

280kcal

25minutes

Calorie count is per serving.
Excludes time needed to cool the marinade and marinate the chicken.

Ingredients (Serves 2)

  • 1 chicken thigh
  • [Marinade]

    • (1:1:8)
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 240 ml sake
  • 1/2 tsp ginger juice
  • 1 tbsp potato starch thickener
    Note

    *Equal parts potato starch and water.

  • 1/3 yuzu (peel only; shredded)

Directions

1

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.

2

Cover the dish with plastic wrap and microwave (600W) for 5 minutes. Turn over the chicken and microwave for 4-5 more minutes.

3

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.

Advice

Use the [Marinade] infused with umami from the chicken to make a delicious sauce.

4

Cut the chicken into easy-to-eat pieces and plate. Cover with the sauce and garnish with yuzu peel.