Cook Around Japan - Tochigi: Cultivating Local Pride
In Tochigi Prefecture, Chef Rika meets one of Japan's best makers of French cuisine. This master chef is dedicated to supporting the food culture in his hometown: Utsunomiya. Featured recipes: (1) Chicken Breast with Cucumber and Wine Vinegar Dressing (2) Roast Chicken Thighs with Chestnuts, and Caramelized Kanpyo and Daikon Radish.
(1) Chicken Breast with Cucumber and Wine Vinegar Dressing
Ingredients
1 whole chicken
Salt
For sauce:
Cucumber
Wine vinegar
Salt
Pepper
Olive oil
Chicken stock
Amaranth leaves
Directions
1. Rub the chicken with salt and sear the surface in a pan.
2. Roast the chicken in an oven for about 40 minutes.
3. Grate the cucumber. Add some wine vinegar, chicken stock, olive oil, salt and pepper.
4. Slice the breast meat. Drizzle with the cucumber sauce. Garnish with amaranth leaves.
1 whole chicken
Salt
For sauce:
Cucumber
Wine vinegar
Salt
Pepper
Olive oil
Chicken stock
Amaranth leaves
Directions
1. Rub the chicken with salt and sear the surface in a pan.
2. Roast the chicken in an oven for about 40 minutes.
3. Grate the cucumber. Add some wine vinegar, chicken stock, olive oil, salt and pepper.
4. Slice the breast meat. Drizzle with the cucumber sauce. Garnish with amaranth leaves.
(2) Roast Chicken Thighs with Chestnuts, and Caramelized Kanpyo and Daikon Radish
Ingredients
Grilled chicken thighs
Shiitake mushrooms
Potatoes
Chestnuts
Butter
Salt
Pepper
Italian parsley
Olive oil
Kanpyo
Daikon radish
Onion
Honey
Salt
Pepper
Directions
1. Prepare the oven roasted chicken thighs.
2. Sauté shiitake mushrooms, steamed potatoes and deep-fried and steamed chestnuts in a pan with oil. Season with butter, salt and pepper. Add Italian parsley.
3. Sauté the chopped kanpyo, daikon radish and onion. Caramelize them with honey. Season with salt and pepper.
4. Plate the chicken with mushrooms, potatoes, chestnuts and caramelized garnish.
Grilled chicken thighs
Shiitake mushrooms
Potatoes
Chestnuts
Butter
Salt
Pepper
Italian parsley
Olive oil
Kanpyo
Daikon radish
Onion
Honey
Salt
Pepper
Directions
1. Prepare the oven roasted chicken thighs.
2. Sauté shiitake mushrooms, steamed potatoes and deep-fried and steamed chestnuts in a pan with oil. Season with butter, salt and pepper. Add Italian parsley.
3. Sauté the chopped kanpyo, daikon radish and onion. Caramelize them with honey. Season with salt and pepper.
4. Plate the chicken with mushrooms, potatoes, chestnuts and caramelized garnish.