Japanese food is light and beautiful, and pretty much rotates around similar ingredients. That makes it easy to cook, once you stocked yourself up on all the basics. Marination is necessary it’s how you achieve the specific Japanese flavors.
Chicken breast with skin on- 4 pieces, tenderloins removed, if any.
Sesame seeds- 1 tablespoon.
Sake- 1/2 cup.
Salt- 1 teaspoon.
Shoyu Soy Sauce- 1 teaspoon.
Lettuce leaves to serve- 4 pieces.
Pierce chicken breasts all over, with a skewer , through the skin.
Mix sake, shoe and salt, and dip the chicken on both sides. Leave to marinade for 30-60 minuets.
Toast sesame seeds on a pan till browned , set aside to cool.
Heat sesame oil in a pan and cook chicken breasts till browned, then reduce the heat and cook through (4-5 minuets).
Cut the chicken into slices and then assemble in to the whole piece on top of a lettuce leaf. Sprinkle with toasted sesame seeds.