Entree: Japan – 鶏のごま和え ➤ Tori no goma-ae (Chicken with Sesame Dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/3 cup (50 g) toasted sesame seeds
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) neutral oil (for poaching) or water
- 1/4 cup (30 g) mixed seeds (optional, lightly toasted)
- 1/2 tsp (2 g) kosher salt (for poaching)

Instructions

1. In a dry skillet over medium heat, toast sesame seeds 2–3 minutes until fragrant; reserve 2 tbsp (toasted) aside. Grind the remaining sesame seeds in a mortar and pestle or food processor to a coarse paste.
2. Whisk ground sesame with soy sauce, mirin, rice vinegar, sugar, and sesame oil until a smooth dressing forms. Stir in reserved sesame seeds and optional toasted mixed seeds; set aside.
3. Place chicken breasts in a saucepan and add enough neutral oil or water to reach halfway up the sides of the breasts. Add salt and bring to a gentle simmer over low heat. Poach gently 10–12 minutes until cooked through (165°F / 74°C internal).
4. Remove chicken, let cool slightly, then slice thinly. Toss the sliced chicken with the sesame dressing to coat evenly and serve warm or at room temperature.