This Japanese Pudding leans on dashi and scallion to do the heavy lifting. We smoke the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the dashi stock and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
A clean take on Tofu Fritters, built on miso and mirin and finished the way we like it. Ready...
Japanese Weeknight-friendly Mushroom Flatbread with the dashi and scallion we come back to again and...
Japanese
Members
The kind of Japanese plate you make on repeat. sake and butter, a proper smoke, and a finish of...
Japanese
Members
Weeknight-friendly Paneer Skewers with the yuzu and sesame we come back to again and again. Big...