Pounded Chicken and Cucumber with Tomato Sauce

No need to use a knife for this recipe. Just pound, tear and grate! Enjoy the refreshing taste of grated tomato dressing.

Pounded Chicken and Cucumber with Tomato Sauce
Photographed by Taku Kudo

Recipe by
Etsuko Ichise







Calorie count is per serving

Ingredients (Serves 2)

  • 1 cucumber (100 g)
  • 1 tomato (small) (100 g)
  • 3 - 4 leaves red-tip leaf lettuce (60 g)
  • 1 chicken breast (skinless/large) (250 g)
  • [A]

    • 1/4 tsp salt
    • Pepper, a pinch
    • 1 tsp ginger juice
    • 1/2 tbsp sake
  • [B]

    • 1 1/2 tbsp soy sauce
    • 1 1/2 tbsp rice vinegar
    • 2 tsp sugar
    • 2 tsp sesame oil
  • Oil for deep-frying, as needed
  • 2 tbsp flour
  • 2 tbsp potato starch



Fill a frying pan with oil for deep-frying to make a layer 1.5 cm deep, and preheat it to 170-180°C over high heat. Tear the red-tip leaf lettuce into large bite-sized pieces. Use a rolling pin to pound the entire cucumber and break it into easy-to-eat pieces. Cut the chicken breast in half to make two pieces each half as thick as the original, then sandwich between two layers of plastic wrap and pound with a rolling pin until 6 to 7 mm thick.


Use fresh vegetables that can be eaten by tearing or pounding to save cooking time. Pounding the chicken to make it thinner helps it cook through more quickly.


In a metal tray, mix together 2 tbsp each of flour and potato starch. Sprinkle the ingredients for [A] onto the chicken in the order shown and let the chicken absorb the flavors, then place the chicken in the metal tray and coat with the flour-potato starch mixture. Place the coated chicken in the frying pan and deep-fry for about 1.5 min, then turn over and deep-fry for an additional 1.5 min.


Remove the stem from the tomato and coarsely grate it into a bowl, then add the ingredients for [B] and mix in. Place the red-tip leaf lettuce and cucumber on a serving plate, then cut the fried chicken into easy-to-eat pieces and place on top of the vegetables. Pour the tomato sauce over top and serve.