Homemade Chicken Tataki (Chicken with Aromatics)
ID: 12e6662b...
This is a "Chicken Tataki" recipe that uses low-temperature cooking by soaking in hot water to achieve a safe and moist finish at home. The combination of plenty of aromatics, refreshing ponzu sauce, and skin seared over an open flame is excellent, making it perfect for appetizers or as a side dish for somen noodles.
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🍳 Cooking Flow
Rub salt into the chicken thigh, place it in a bag, remove the air, and seal it tight. → Place the bag into boiling water, turn off the heat once it reaches a boil again, cover, and let sit for 20-30 minutes. → Chill in ice water, pat dry, and sear the skin until fragrant using an open flame or a culinary torch. → Slice the chicken, arrange on a plate, and top with minced aromatics, ponzu, and yuzu kosho to serve.
Cooking Steps
Brief Cooking Order
Rub salt into the chicken thigh, place it in a bag, remove the air, and seal it tight. → Place the bag into boiling water, turn off the heat once it reaches a boil again, cover, and let sit for 20-30 minutes. → Chill in ice water, pat dry, and sear the skin until fragrant using an open flame or a culinary torch. → Slice the chicken, arrange on a plate, and top with minced aromatics, ponzu, and yuzu kosho to serve.
Introduction
This is a "Chicken Tataki" recipe that uses low-temperature cooking by soaking in hot water to achieve a safe and moist finish at home. The combination of plenty of aromatics, refreshing ponzu sauce, and skin seared over an open flame is excellent, making it perfect for appetizers or as a side dish for somen noodles.
Step 1
Start by bringing a large pot of water to a boil. Meanwhile, put the chicken thigh in a plastic bag (kitchen bag), add 2 pinches of salt, and massage well through the bag.
Step 2
Submerge the bag into a bowl of water, use the water pressure to remove all air from the bag, and tie the opening tightly.
Step 3
Place the bagged chicken into the boiling water. Once it returns to a boil, turn off the heat, cover, and let sit for 20-30 minutes to cook through gently with residual heat.
Step 4
While the chicken is resting, prepare the aromatics. Slice the myoga diagonally, and finely mince the shiso, long onion, and ginger.
Step 5
Prepare a bowl of ice water, place the warm chicken bag directly into it to cool quickly. Once chilled, remove from the bag and wipe the surface moisture off completely with paper towels.
Ingredients List
Important Notes
💡 You can also use chicken breast, but since it is thicker than thigh meat, butterfly the thicker parts with a knife before cooking to ensure it cooks evenly.
⚠️ If the amount of hot water is too small or the room temperature is extremely low, the residual heat will not be maintained, which can cause undercooking. Please use a large pot and plenty of hot water.
💡 If the chicken feels cold or undercooked (slimy) when sliced, reheat it little by little in the microwave.
🔥 When searing with an open flame on the stove, be very careful not to burn yourself, as dripping fat can catch fire or wooden skewers may char and break.
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