Today, I’m going to be making “Sweet potato and chicken.”
Japanese sweet potato can be a cake and savory dishes.
In Japanese cooking, we usually add sugar for sweetness. But for this recipe, we don’t need to add for its own sweetness.
In the procedure, I am showing you “rub and branch” method to remove unpleasant smell of chicken. This is an old school method in Japanese cooking.
When I showed you this last time, some of you asked me “Does Japanese chicken have gamy smell?”
Of course not!
We don’t usually use intense aromatics or spices in Japanese cooking, and we want our homemade food mild and gentle. That’s why we prepare the ingredients like this. The dish tastes clean!
“Otoshibuta,” usually made of wood, but I don’t think you have it in your kitchen.
“Otoshibuta” promotes the dashi broth circulation, and season the ingredients evenly.
Put the outer lid and cook for 10 mins.
Keep in mind setting heat rather high, and rather cook short in time, to keep the shape of sweet potato.
If you cook on low heat, it will lose its shape like mashed potato.
The texture of sweet potato is soft and moist, savory but slightly sweet.
Chicken is also moist and tender. This is the typical Japanese taste!
You can use potato instead.
Give it a try and let me know how you like it!
Japanese Sweet potato and chicken
- pot(or wok)
boneless chicken thigh200g~250g ( ½ pound)
A pinch of salt
medium size sweet potato
(400g) 0.8 pound
- 1 cup
- 2 tbsp
- 2 tbsp
- 2 slices
- Scrub your sweet potato well, and cut into 1cm slices. Soak in water to remove excess starch.
- Trim excess skin and fat from your chicken. Cut into bite-size pieces.
Add in salt and rub each piece of chicken. Bring a pot of water to a boil, and branch the chicken until just outside turns white.
In this method, we can remove an unpleasant smell and scum.
- Put your drained sweet potato and chicken into a pot. Add in soy sauce, Mirin, ginger and dashi. Turn the heat to medium and start cooking.
- Place a piece of oven paper cut into a round-shape. Make a hall in a center. This is called "Otoshibuta." Put the outer lid and cook for 10 mins.
- After 10 mins, the broth is almost gone but still remains some on the bottom.
Transfer to a shallow bowl, and it's done!