Ponzu Seasoned Chicken Thigh

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In Finland, there are no thin slices of meat like in Japan. We have blocks of meat, thick slices for steaks, meat with bones, and ground meat, but no thin slices.

Why thinly sliced meat? You might be thinking. We have a culture of chopsticks. We use chopsticks far more often than knives and forks. In Japan, many different kinds of food are served at once. I believe that like other cuisines, meat is often cooked in thin slices so that it can be picked up and eaten with chopsticks.

But I still need thin slices of meat, so I buy pork chunks and slice them with a knife. I can usually get it up to about 3mm thin, but beyond that it is difficult. When I grill pork of this thickness, it is quite firm.The best way to tenderize the meat without using a meat slicer is to season it.

The seasoning makes the meat more tender. If you freeze the meat after seasoning it, it will come in handy for a busy day’s meal.  Stir-frying the meat with vegetables is a great way to make a meal out of it. Try freezing seasoned meat for convenience.
Easy & Juicy Meat Prep Archives - Piece of Oishi
Season the meat to make it tender and juicy, then freeze it to make really nice meat preps! Easy & juicy Prep meat recipes!
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Ponzu Seasoned Chicken Thigh

The juicy chicken thighs are refreshing with the acidity of ponzu. This chicken thighs marinated in ponzu sauce is also delicious stir-fried with vegetables.
Prep Time 5 mins
Rest Before Cook 30 mins
Cook Time 20 mins
Keyword Main
Servings 2 people
INGREDIENTS
  • chicken thigh 300 g
  • Ponzu (*1) 2 Tbsp
EQUIPMENT
  • plastic bag
INSTRUCTIONS
Preparation
  • Put all ingredients in a plastic bag and massage gently.
  • Let sit in the refrigerator for at least 30 minutes (*2). Can be frozen in this state.
Cooking
NOTES
*1
Homemade ponzu is recommended.
Homemade Ponzu with Lemon and Lime
This is a homemade ponzu that can be made just by mixing. It is easy to make and tastes better than purchaced one. Perfect for the summer.
 
*2
The acid in the ponzu may cause the chicken to become a little dry if left to soak for a long time. After soaking for about 30 minutes, it is recommended to cook it or freeze it.
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