The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.
2 whole boneless chicken breasts
(approximately 625 g in total)
2/3 cup (1 1/2 dl) sake (rice liquor)
1/4 cup (45 g) toasted white sesame seeds, or
3 tablespoons smooth peanut butter or tahini paste
1/4 cup (1/2 dl) duski (seaweed / fish broth)
1 1/4 tablespoons dark soy sauce
3/4 teaspoon sugar
1 teaspoon rice vinegar
1/4 tsp salt
 Cut tight incision in chicken skin with a sharp knife. Place the chicken skin side up on a platter and put the platter in a steamer. Sprinkle with sake and salt and steam over simmering water for about 20 minutes.
 Grind the sesame seeds to a fairly smooth paste in a spice grinder or mortar. Stir in the remaining ingredients (except lemon peel) to a thick sauce. Remove the chicken from the steamer and cool, cover with plastic wrap and let it get cold.
 Cut the chicken fillets diagonally into fine strips. Arrange them on a serving platter or on individual plates and pour the sauce over the strips. Garnish with a strip of lemon peel or nicely sliced rettich *.
* Rettich is absolutely indispensable in Asian cuisine. The crunchy texture and slightly sharp flavor is a nice contrast to sushi.
Rettich belongs to the mustard family and is available in several colors, shapes and sizes – the most common are white and oblong. Rettich is good raw as sashimi and other raw marinated fish. It can also be used in raw vegetables dishes, cut into sticks to dip or sliced for a salad.
Taste: Rettich contains mustard oils and has a sharp taste reminiscent turnip and radishes.