Crispy Chicken with Vegetables

By Takuji Takahashi

Created in collaboration with Kinobu, a long-established Michelin-starred traditional Japanese restaurant, this is a healthy crispy chicken. Instead of deep-frying, it’s cooked using the convection function of a microwave oven, and served with a delicious, thickened dashi broth and seasonal vegetables.

Takuji Takahashi

is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

Kinobu Official Website

50 mins
4 Servings
Difficulty :

Medium

Tomato
Zucchini
Chicken Thighs
Soy Sauce
Dashi
Vitamin
Protein
Mineral

Ingredients

Chicken Thighs (without Bone)	640 g
Zucchini	150 g
Cherry Tomatoes	100 g
Dashi (Soup Stock)	450 g
Soy Sauce	40 g
Mirin (Sweet Cooking Rice Wine)	40 g
Japanese Sake	25 g
Corn Starch	35 g
Water	70 ml

Marinade

Soy Sauce	25 g
Japanese Sake	25 g

Directions

Step 1

In a bowl, add 25 g of soy sauce and 25 g of Japanese sake. Add chicken and marinate for 10 minutes.
Step 2

Place chicken from step 1 onto the grill tray, coat with corn starch, place on the upper rack, and cook for 20 minutes on ‘Combi 1’.
Step 3

Cut zucchini in half lengthwise, remove seeds and cut into thick slices.
Step 4

Remove stems from the cherry tomatoes and make a small cut into each.
Step 5

In a pot, add dashi, soy sauce and mirin. When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4.
Step 6

After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
Step 7

Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.