Ingredients

• 3 oz chicken breast, boned and skinned
• 1 tsp sake
• ½ tsp salt
• 1 carrot, peeled and sliced into 1/8-inch thick rounds
• ¾ cup water
• 2 large eggs
• 1 quart dashi
• 1 tsp light soy sauce

Method

1. Cut chicken into small strips.
2. Combine chicken and saki in a small bowl and set aside.
3. Bring water and ¼ tsp of salt to a boil in a saucepan.
4. Add carrot slices and cook until barely tender, about two minutes.
5. Drain carrots and set aside.
6. Beat eggs lightly with a fork in a small bowl.
7. Place dashi in a saucepan and bring to a boil over medium-high heat.
8. Add remaining ¼ tsp salt, soy sauce and chicken.
9. Boil soup another two minutes.
10. Pour 1/3 of beaten eggs at a time into boiling soup.
11. Immediately turn off heat after last egg thread forms.
12. Divide carrot slices among four soup bowls.
13. Ladle soup over carrots in each bowl and serve.

Ingredients

• 2 cups Japanese rice
• ¼ cups glutinous rice
• 20 pieces small chestnuts
• 1 tsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 2 2/3 cup water

Method

1. Soak chestnuts in hot water for about 30 minutes.
2. Peel the chestnuts and soak in water for about 10 minutes.
3. Drain the chestnuts in a strainer.
4. Wash rice well and set aside in a strainer.
5. Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
6. Place the chestnuts on the top and start the cooker.

Ingredients

• 1 chicken breast, split into halves
• 3 tbsp bottled Ponzu or a mixture of the juices from one lime and one lemon
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1/4 cup water
• 4 cloves of garlic, unpeeled and crushed with knife
• Salt to taste

Method

1. Brush the Ponzu on the chicken breasts and salt it fairly heavily, covering the entire surface of the breasts. Leave to marinate for about an hour.
2. Set your oven rack to the top third of your oven. Set your oven to Roast at 425 degree F.
3. Put your chicken breasts in a small pan. Add the crushed garlic to the pan.
4. Roast for about 30 minutes or until it is done. It should be nicely browned.
5. Take the breasts out of the oven, transfer to a cutting board and let them rest for a few minutes
6. Put your pan with the drippings on the stove on medium heat. Discard the garlic.
7. To the pan add the water, the soy sauce, the sugar, and a splash of Ponzu. Boil and stir until the sugar is completely dissolved.
8. Slice the breasts into half-inch slices and arrange on your serving dish. Pour the sauce over and around the chicken.