Teriyaki marinated chicken breast cooked in a water bath until tender and juicy, served with a simple tomato salad. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time1 hour
- Additional TimeMarinate overnight
- Cooking Time40 mins
Nutrition per serving
- Energy218 Kcals
- 5 chicken breast fillets
- Approx 100 ml Kikkoman Teriyaki Marinade (10% of the chicken weight)
- 50 g medium hot mustard
- 4 tbsp raspberry vinegar
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 30 different tomatoes (e.g red, yellow, green, cherry)
- A handful of rocket leaves
Dab the chicken breast dry. Slice it lengthways, fold it open and use a tenderizer to flatten it. Put the chicken and Teriyaki Marinade in a freezer bag, seal it so it is airtight and place in the fridge to marinate overnight.
Remove the chicken from the marinade. Dab it dry and roll it up. Wrap the chicken in cling film and twist the ends firmly (like a wrapped sweet). Cook in the cling film, in a covered water bath at 75C for approx 60 minutes.
Combine the vinegar, oil and 2 tbsp water. Season with sugar, salt and pepper. Wash the tomatoes. Remove the the tops and slice thinly, arrange on plates and drizzle the dressing over them. Thoroughly wash the rocket. Cut the chicken into slices. Place the chicken and rocket on top of the tomatoes, garnish with mustard and serve.