The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 1 lb chicken breast cutlets (about 5 pieces). Place each cutlet b/w two sheets of Saran Wrap, and gently tap with a mallet. Marinate the flattened cutlets in a lidded mixing bowl and refrigerate for 30 mins. Lightly spray a nonstick pan, and pan fry the cutlets in cycles until complete. Separately, clean and trim root ends off of mung bean sprouts (about 16 oz). Heat pan with some oil, then add 2 garlic cloves (sliced). When fragrant, add bean sprouts and sauté on high heat until sprouts are lightly cooked (about 2 mins). Place sautéed bean sprouts in a log shape on serving plate, then layer chicken cutlets on top. Serve with Japanese seasoned rice with peas. The original recipe, which used thinly sliced pork, was from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (May 2015)
Cooking Adventures 