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What You Need:
(To Serve: 2)
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1 whole boned, unskinned chicken breast, about 8ounces
6 canned matsutake (Japanese mushrooms), drained
½ teaspoon ajishio (equal parts salt and MSG)
10 canned ginnan (ginkgo nuts)
2 teaspoons sake (rice wine)
DIPPING SAUCE
2 lemon wedges
½ cup chirizu
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Translate this recipe:
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| How To Cook: |
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1. Cut the boned chicken into 1-inch cubes. Sprinkle the chicken and mushrooms with ajishio and the chicken, mushrooms and ginkgo nuts with the sake.
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2. Arrange half of the chicken cubes, 3 mushrooms and 5 ginkgo nuts attractively on each of two 12-by-12-inch squares of Japanese parchment or aluminum foil. Enclose and seal the two squares into a neat package.
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3. Tori mushiyaki may be either steam-broiled or steamed. To steam broil, place the packages directly on preheated charcoal in a hibachi or charcoal grill, and broil for 4 minutes on each side. Or steam for 7 minutes in an Oriental steamer or steamer substitute.
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4. Accompany each serving with a lemon wedge and a small dish of dipping sauce.
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