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Chicken with a soy and lemon sauce, and a touch of sugar for a very gourmet balance. To serve with rice. I brought this recipe from Japan.
I do not offer you a soy and lemon marinade here but a dish in prepared sauce very easy and quick to prepare, very comforting with Asian accents.
A recipe brought back from Japan
This is not a traditional Japanese recipe as you will find in Japanese cooking recipe books, nor a dish that you will eat in classic restaurants in Japan. But it is A dish that I brought back from Japan where I lived many years ago.
It was a Japanese friend of my mother who told us. What is fun is that then that it was found to be a very Japanese air, this Japanese found her that this recipe had a modern and Western air, for her an adaptation of a Japanese dish to international cuisine.
At any rate The soy sauce and lemon juice mixture works wonderfullyit is therefore a basic recipe for my family for decades that I have given you here.
Recipe ingredients
Soy sauce, shōyu in Japanese
Here we use Japanese salty soy sauce. You can easily find it in supermarkets or in Japanese grocery stores. I buy for my part for the kitchen Kikkoman sauce In 1 liter bottle in the Japanese stores on rue Sainte Anne or in the small Japanese Kanae store on rue Lecourbe near my office in the 15th.
Kikkoman and also Yamasa are brands found everywhere in Japan. Note that the Japanese soy sauce is a little less salty than the Chinese but contains a little gluten.
There are sweet soy sauce. If you only use this one for this recipe, your dish will really have a very marked sweet—s air and will be a little too sweet.
On the other hand, you can do a mixed soy sauce and salty soy sauce. Then reduce or completely remove the sugar which is present in the list of ingredients. However, my recommendation remains on the use of classic soy sauce.
Some information on the Japanese soy sauce Shōyu (醤油)
Originally from China, soy sauces present in the kitchen of many different Asian countries depending on the country. Here are the peculiarities of Japanese soy sauce.
The list of ingredients in Japanese soy sauce consists only of four pure elements: soy, wheat, water and salt seeds. Be careful for intolerants, Most Japanese soy sauces therefore contain glutenin minimal quantities but all the same (the addition of wheat is a specificity of the Japanese soy sauce).
Salt plays an essential role in the fermentation process. There are now versions of soy sauces with a reduced salt content, where part of the salt is removed after fermentation. Salt also serves a conservative role, so you need to keep your soy sauce in the refrigerator. However, it can oxidize a fart and therefore go for it.
This sauce undergoes a Fully natural fermentation processwithout the addition of preservatives, artificial dyes or exhausors of taste.
The fermentation process controlled by microorganisms means that the manufacture of soy sauce is made from six months to three years.
Please note there are soy sauce that are not fermented but undergo a process of chemical hydrolysis. It’s cheaper, faster … and less good. This practice is from what I understood in Japan.
The most commonly used Japanese soy sauce is dark soy sauce called Koikuchi (濃口). It is generally pasteurized (it exists in unpasteurized, nama-shōyu).
It has a transparent amber brown color, giving off a pleasantly spicy scent. Its taste is deep, round in the mouth, rich in aromas and harmonious. Its texture is slightly pending.
Which makes the soy sauce very versatile in its possible uses and the fact that it has the five sweet, salty, bitter, acid and Umami tastes. The soy sauce contains large amounts of free glutamic acid, which is the source of Umami taste.
There are also in Japan white soy sauce (shiro Shōyu) and light soy sauce called usu-kuchi Shōyu. Sweet soy sauce As we find here is not really Japanese but more a product intended for export! In the southern Japan, in the Kyushu region, there is soy soy sauce so -called “sweet” ( Amakuchi Shōyu, The two characters say: Ama = soft and kuchi = mouth).
Finally, there is also in Japan the sauce (infused twice) and The tamari (which has a stronger taste and a more pronounced umami. From a longer fermentation, it does not contain wheat).
I stop there and advise you to read the very detailed article on the Umami information site.
Lemon
Press 2/3 of the lemons and leave the others in quarters or rings. In this case, be sure to choose organic lemons.
You can of course only put juice. The districts are mainly there for the aesthetic side of the dish, or opt for lemon juice already in a bottle.
The quantity of lemon juice may seem important to you but the acidity of the lemon is well balanced by the soy sauce. I give you here the balance that suits us but if you like more lemon or more Asian, adapt the quantities of soy sauce and lemon.
For chicken
We simply use here Chicken breasts cut into pieces. I could have called this chicken chicken recipe.
The recipe can be made with whole chicken thighs it will then have to cook longer. But the idea here is to have meat in sauce to serve with rice, easy to eat with well flavored bites, a bit like kare-grape, rice with Japanese curry for those who know.
Sugar
The sugar softens the acid side of the lemon a little and gives a very crazy sauce.
You can use a soy sauce mix and sweet soy sauce, so you will not need sugar (see the soy section higher). I tested this recipe without sugar, it’s good too but more lively!
You can possibly replace the sugar with crumbsL.
And optional, starch or flour
It’s optional, my mother uses it, not me. This makes the sauce thicker and more round.
Remarks : do not saltthe soy sauce is already quite salty. During cooking, taste the sauce and Depending on your tastes, add more lemon juice or more soy sauce.
Chicken with soy sauce and lemon
Japanese chicken recipe with a soy and lemon sauce, and a touch of sugar for a very gourmet balance. To serve with rice. I brought this recipe from Japan.
To prevent standby
Start by preparing the ingredients
Serve with rice.
Do not salt during cooking, soy is already quite salty.
See in the article information on ingredients and Japanese soy sauce used.
Enjoy your food !
If you are a lover of soy sauce, it is perfect in a marinade for meat. I make a soy, lemon marinade, honey for a cute thread recipe on the barbecue but it would adapt perfectly to chicken thighs marinated with plancha, pork flaws or chicken skewers marinated on the barbecue.
Enjoy
