RECIPE: Oroshi Ponzu Chicken

  • 1 min read
*Available for single item purchase at our Market: Michi no Eki

Perfectly crispy on the outside and tender on the inside, this recipe allows you to make delicious chicken without deep frying. The refreshing tastes of grated daikon, shiso, and ponzu cut through the richness of the chicken to make a beautifully balanced meal that you’ll want to make again and again.

Servings: 2


  • 300g chicken breast (can be substituted with thigh or filet) (cut into bite-sized pieces)
  • 1 Tbsp cooking sake
  • 1 Tbsp mayonnaise
  • 4-5 pinches (4 sprinkles) of umami dashi salt and pepper*


  • 3 Tbsp potato starch
  • 2 Tbsp flour
  • 3 Tbsp vegetable oil


  • 2 packs of freeze-dried grated daikon*
  • 4 large shiso leaves (stems removed and julienned)
  • 2 Tbsp Yuzu ponzu*


  1. Prepare freeze-dried grated daikon according to packaging.
  2. In a medium bowl, mix cooking sake, mayonnaise, and umami dashi salt and pepper. Add the chicken pieces and mix to coat. Cover with plastic wrap and place in the fridge to marinate for at least 30 mins. 
  3. In a separate bowl combine the potato starch and flour to make the breading mixture. Once the chicken has marinated, toss the chicken in the breading to coat. 
  4. Heat vegetable oil in a frying pan over medium heat and add the breaded chicken. Sautée for ~6 mins until the chicken is browned on both sides and fully cooked through.
  5. Arrange the chicken pieces on a plate and top with the prepared freeze-dried grated daikon and julienned shiso leaves. Drizzle with ponzu and enjoy!


*Available for single item purchase at ourMarket: Michi no Eki

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