Submitted by Zeon Fujiki
About the cook: I am a 19 year old professional chef working in a french restaurant in Tokyo, Japan. I have been working inside kitchen for around 2 years now. I love infusing japanese taste into other cultural food. I like my food to be simple, but have complex flavor and balance. I wish my recipe can influence other people and try more Japanese influence cuisine.
About the dish: A light flavored dish full of umami; but with a a little sour & spicy aroma from Yuzukosho. The sweetness from the cherry tomatos balances out the heat and flavor. This recipe is an arrangement from my grandma's favorite dish, yuzukosho chicken.
National Origin: Japanese Italian
Estimated Time: 30 to 60 Minutes
- 80g pasta
- 100g chicken breast
- 20g dashi broth
- 25g cherry tomato
- 1 clove of garlic
- 3 slices of yuzu
- olive oil
- 2g chili pepper
- 5g yuzukosho
1 – Boil a pot of 3% salt water
2 -Prep all the ingredients
– cut the chicken to eatable size and salt and pepper it.
– cut cherry tomato in halve
– mince the garlic
– dissolve yuzukosho with a little water
3 – Cover the pan with olive oil & slowly cook the garlic and chili pepper. This helps extract the flavor and aroma
4 – Cook the pasta until 1 minute before al dente
5 – While the pasta is being cooked sear the chicken and cook through.
6 – Add cherry tomato and yuzu slices
7 – Add a dashi broth and boil until it is piping hot. (this allows the sauce to mix easier with the pasta and keeps the dish warmer.
8- Add the pasta using tongs. (this helps getting pasta water into the sauce, which is full of starch, allowing to thicken the sauce)
9 – Monte with a little olive oil and yuzukosho. (this process needs to be quick or the aroma from yuzukosho will evaporate)
10 – Plate the pasta.