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Chicken Teriyaki Using Chicken Breast - Grated Yam (Tororo) Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Teriyaki Using Chicken Breast - Grated Yam (Tororo) Sauce.
This recipe combines grated yam (tororo) with chicken breast teriyaki. This is exquisite and delicious if you eat well-seasoned chicken breast with tororo. You can put it on rice, and it is also a perfect accompaniment to Japanese rice wine (sake). Please try it once and we hope you like it.
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Cook time

30 minutes

Ingredients
2 servings

  • Chicken breast
    250 g
  • (A)Water
    100 ml
  • (A)Salt
    1 tsp
  • (A)Sugar
    1 tsp
  • Japanese yam (Nagaimo)
    200 g
  • Seasoning Mix
  • Soy sauce
    2 tbsp
  • Sugar
    1 tbsp
  • Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Sake
    1 tbsp
  • Salt and pepper mix
    a pinch
  • Cake flour (Pastry flour)
    10 g
  • Nori seaweed
    as needed
  • Salad oil
    1 tbsp

How to make

  1. 1. Peel and grate Japanese yam (nagaimo).
  2. 2. Spread out chicken breast and stab with a fork, making holes on both sides. Place it in a bowl with ingredient (A), cover it with plastic wrap, and place it on a refrigerator for about 15 minutes.
  3. 3. Mix together the mixed seasoning ingredients.
  4. 4. Drain Step 2, sprinkle on salt and pepper mix, and coat with cake flour (pastry flour).
  5. 5. Pour cooking oil over the heated pan over medium heat. Add Step 4, flip it over when it browns, cover it with a lid, and steam until cooked through.
  6. 6. Pour Step 3 evenly into it and heat over medium heat. Once the flavors are blended, take it out and cut it into bite-sized pieces.
  7. 7. Lay out Step 1 on a plate, arrange Step 6, top with nori seaweed, and it's ready to serve.

Tips for cooking

You can also substitute Japanese yam (Nagaimo) with Japanese sweet potato. If you poke holes in chicken breast with a fork, it will cook better and have a softer texture. You can add wasabi if you like and enjoy.

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