Chicken Breast with Spicy and Refreshing Wasabi Sauce

• 2 fillets Chicken breast
• 1 tsp Salt
• 1 teapspoon Sugar
• 50 ml Sake
• 6 to 8 Shiso leaves
• 3 Myoga ginger
• 1 and 1/2 teaspoon Wasabi
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Sugar
• 1 tbsp Vinegar

1. Put the chicken breast into a sauce pan, pierce in several places with a fork.
2. Add the ingredients, then rub it into the chicken.
3. Cover the sauce pan with a lid, heat on medium, then flip over the chicken when it starts to steam.
4. Cook for 5 minutes over medium heat.
5. Remove the lid, and turn off the heat when the juice has been reduced.
6. Cover with the lid again and allow to steam.
7. (Do not turn off the heat until all of the juice has cooked out.)
8. While the chicken is steaming, slice the shiso into thin strips, and cut the myoga in half vertically, then thinly slice and soak in water.
9. Combine the ingredients to make the sauce.
10. Adjust the amount of wasabi to taste.
11. Chop the chicken breast into bite-sized pieces, garnish with the shiso and drained myoga, drizzle on the sauce, then serve.

chicken, salt, sugar, sake, leaves, ginger, wasabi, soy sauce, sesame oil, sugar, vinegar

Taken from cookpad.com/us/recipes/151606-chicken-breast-with-spicy-and-refreshing-wasabi-sauce (may not work)