Chicken Crusted with Peanuts and Sesame Seeds, on Rice

Name: Chicken Crusted with Peanuts and Sesame Seeds, on Rice (Tori Donburi)
Cuisine: Japanese
Ingredients: ¼ cup dashi (fish stock); ¼ cup dashi (fish stock); 5 tablespoons plus ½ teaspoon shoyu (soy sauce); 5 tablespoons plus ½ teaspoon shoyu (soy sauce); 3 tablespoons sake (rice wine); 3 tablespoons sake (rice wine); 4 tablespoons plus 1 teaspoon mirin (sweet cooking wine); 4 tablespoons plus 1 teaspoon mirin (sweet cooking wine); 2 to 3 tablespoons sugar, to taste; 3 tablespoons Worcestershire sauce; 1½ cups (2 rice-cooker cups) short-grain or medium-grain white rice; 1½ cups (2 rice-cooker cups) short-grain or medium-grain white rice; 2 naganegi long onions, preferably, or 1 slender leek, cut into 2-inch lengths; 2 naganegi long onions, preferably, or 1 slender leek, cut into 2-inch lengths; 1 red bell pepper; 13 ounces skinned and boned chicken breasts, cut into 2-inch-square pieces; 1 teaspoon grated ginger; 2 large or 3 medium egg whites; ½ cup potato starch or cornstarch; ½ cup potato starch or cornstarch; 3 to 4 tablespoons black sesame seeds; ¾ cup raw peanuts, broken into small pieces; Vegetable oil, for deep-frying

Tori Donburi

Preparation info

Yields
6
servings as an appetizer or 2 servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Snow white rice is topped here with chicken in two colors—some pieces are covered with peanuts, and the others with black sesame seeds. This attractive preparation comes with a great-tasting sauce.

To crush the peanuts, wrap them in tightly woven cotton cloth, and squeeze the edges closed. Beat the peanuts with a rolling pin or meat mallet.

Serve the chicken in the traditional way, over rice in a large bowl, or make an elegant appetizer by placing smaller portions of chicken

Ingredients

Asia
Japan
Starter
Main course

Ingredients

Method