Easy Steamed Chicken

Easy Steamed Chicken

Dressed with a refreshing pickled Japanese apricot sauce.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


as desired



  1. Julienne the Japanese long onion vertically, then soak in water, drain and slice into ultra-thin strands.
  2. Remove the seed from the umeboshi (A).
  3. Score the chicken in several locations to make it easier for flavors to penetrate, and coat with sake.
  4. Place (3) and the ginger into a lidded heat-safe container, cover and heat for 3-4 minutes. Allow to cool, then thinly slice. Save the juice.
  5. Mix the juice (4) and (A) together, microwave and then drain the liquid.
  6. If available, serve (4) on salad greens topped with (5) and (1).

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed