If you’d ask me about my favorite kitchen Japanese would definability be in it. Since I won’t going to Japan any time soon I will have to settle with the cuisine the Netherlands has to offer of the Japanese kitchen. Think about Yamazato in Amsterdam or Ono in Rotterdam. Last week I had a burger with pulled pork which tasted define, rarely have I had meat as tender. So why wouldn’t I think of a variant inspired by that much easier and quicker to make with some Japanese spices in them. I settled for chicken breast which is easy to make and just as tender as slow cooked pulled pork. To spice the chicken I’ve usedJapanese 7 spice blend which gives it a good bite especially combined with the savory wasabi waffles. Don’t worry if you don’t have a waffle iron you can easily make pancakes by just adding some water to this dish. I ate it for lunch but combined with a cucumber-seaweed salad it can easily go for a dinner to surprise some guests. Hope you enjoy it as much as I did.
For 2 persons
Japanse pulled chicken
2 chicken breasts
2 tbsp. coconut oil
2 tbsp. soy sauce
2 tbsp. miso paste
2 tbsp. sushi vinegar
2 tsp. Japanese 7 spice blend (shichimi)
2 tbsp. maple syrup
2 small Dutch ovens (ramequins)
200g low-fat quark
10g bonito flakes
1 tsp. sushi vinegar
1 tsp. soy sauce
1 tsp. wasabi (os less if you don’t want it spicy)
1 tbsp. maple syrup
Preheat the oven to 150℃. Coat your dutch ovens with the coconut oil and add one of each of the pulled chicken ingredients into the pan. Stir till combined, halve the chicken breasts and brush them through the marinade till they are completely coated. Put the lid on the ovens and cook them in about an hour.
Continue with the waffle batter. Add the quark, soy sauce, vinegar and wasabi together. Whisk until completely combined, believe me you really don’t want a big part of that wasabi hidden in your waffle unless you want to prank someone. After it combines add in the egg and maple syrup when this is combined add the flower and bonito flakes, combine together and let the batter rest till the chicken is ready.
When the chicken is finished get them out of the oven. With a fork you can pull the chicken loose and stir through the marinade. Turn the oven off and place the Dutch ovens back in with the chicken to keep them warm while you bake the waffles. With a big tablespoon you can scoop the batter to put them in the preheated waffle iron. Bake about 6 waffles for 2 people. When finished plate them up together with the Dutch oven, which is also a nice way to present this dish. Enjoy your meal
Tip: to make this for dinner I’d suggest adding some cucumber-seaweed salad with it. Just add some sushi vinegar as dressing and you’re done.