Stir-fried chicken breast and wakame seaweed with yuzu pepper

 

Ingredients (Serves 2)

Chicken breast...1 small piece

Komatsuna...1 bunch

A

| Sake, potato starch...1/2 tablespoon each

| Salt...1/4 teaspoon

Cut wakame seaweed...3g (rehydrated and squeezed)

Oil...1/2 tablespoon

B

| Sake, mirin...1 tablespoon each

| Yuzu pepper...2/3 teaspoon

| Salt...1 pinch

Directions

1. Remove the skin from the chicken, slice it into 1cm thick slices, then cut it into 1cm strips, and rub in A. Cut the komatsuna into 5cm strips and separate the stems from the leaves. Mix in B.

2. Heat oil in a frying pan over medium heat and fry the chicken. When the meat changes color, add the komatsuna stems and stir-fry until soft, then add the leaves and stir-fry briefly.

3. Add the wakame seaweed and B and stir-fry quickly.