Crispy Chicken with Vegetables and Dashi Sauce

546 0

Crispy Chicken with Vegetables and Dashi Sauce

A bowl of crispy chicken and vegetables with dashi sauce paired with freshly cooked steamed rice is really a perfect meal to end your day. No more messy kitchen when you deep fry the chicken with our Panasonic Microwave.


  • 640 g Chicken thighs without bone
  • 150 g Zucchini
  • 100 g Cherry tomatoes
  • 450 ml Soup stock dashi
  • 40 g Soy sauce
  • 40 g Mirin sweet sake
  • 25 g Japanese sake
  • 35 g Corn starch
  • 70 ml Water

For marinade

  • 25 g Soy sauce
  • 25 g Japanese sake


  • In a bowl, add 25gr of soy sauce and 25gr of Japanese sake. Add chicken and marinate for 10 minutes
  • Place chicken from step 1 onto a metal tray, coat with corn starch, place on wire rack, and cook for 20 minutes on 'Convection' 220°C
  • Cut zucchini in half lengthways, remove seeds and cut into thick slices.
  • Remove stems from the cherry tomatoes and make a small cut into each.
  • In a pot, add soup stock (dashi), soy sauce and mirin (sweet sake). When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4.
  • After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
  • Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.


Makes 2-3 servings.