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Pan-fried Chicken Soaked in Refreshing Dashi - Recipe Video

A simple and easy to understand recipe video shows how to make Pan-fried Chicken Soaked in Refreshing Dashi.
This is a pan-fried chicken soaked in broth (yaki-bitashi) that is seasoned with salt and pepper and soaked the pan-fried chicken in dashi (Japanese soup stock) for a while. Dashi taken from the kelp (kombu) and the shaving of dried bonito is very delicious, and the flavor of iso nori seaweed is also very good. You can put umeboshi paste on top if you like.
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Cook time

60 minutes

Ingredients
2 servings

  • Dashi
  • Kelp (Kombu)
    3 g
  • Water
    600 ml
  • Shaved dried bonito flakes
    10 g
  • Chicken thigh
    1 sheets
  • Salt
    a pinch
  • Black pepper
    a pinch
  • Salad oil
    1 tbsp
  • Iso nori seaweed
    3 g
  • Green onion
    a pinch

How to make

  1. 1. Put the kelp (kombu) in a pot with water, let it sit for more than 30 minutes, then turn the heat to low and remove the kombu just before it boils.
  2. 2. When it boils, add the shaved dried bonito flakes and turn off the heat. Strain through a strainer covered with parchment paper.
  3. 3. Sprinkle the chicken (thigh) with salt and black pepper.
  4. 4. Heat a pan over medium heat, add cooking oil, cover the chicken thigh with a lid, and cook both sides thoroughly.
  5. 5. Cut Step 4 into bite-size pieces.
  6. 6. Serve Step 5 in bowls, pour over Step 2, sprinkle the green onion and the iso nori seaweed, and it's ready to serve.

Tips for cooking

When taking dashi, leave the kombu in the water for at least 30 minutes. After heating it, cook it thoroughly over low heat and take it out just before it boils. When you are going to strain after adding the shavings of bonito flakes, don't squeeze them tightly, but wait for the dashi to fall off naturally.

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