Banbanji with easy and delicious homemade sesame dressing

Banbanji（バンバンジー）

What kind of dish is Banbanji？？

A familiar Chinese dish of steamed chicken topped with spicy sauce.

バンバンジー is written in kanji as “棒棒鶏“. 棒 means ”stick” in English and 鶏 means ”chicken”. This dish is also sometimes written as Bang Bang Chicken or Bon Bon Chicken in English.

The combination of the spiciness of the chili bean sauce and the richness of the sesame will make you want to eat more. Leftover sauce can be used for salad , tofu, cold noodles, etc.

Sasami tends to be dry, but it is moist and tender. If you don’t have sasami, use skinless chicken breast.

What is sasami??

In Japan, one part of the chicken breast is called “sasami“.

Sasami has the most highest protein and lowest fat among chicken parts. It is the best food for body makeup.

Remove the hard white streak in the middle before cooking.

If you rub sake into it and heat it up, or sprinkle it with potato starch and boil it, it will be moist and not dry.

It’s delicious to simply eat the grilled sasami with plums, wasabi, and salt.

NUTRITION FUCTS of Banbanji

112kcal Protein 9.6g Fat 4.3g Carb 6.5g Salt Equivalent 0.8g

INGREDIENTS for Banbanji (6SERVINGS)

Sasami(chicken breast fillet) 4 pieces：200g
Top of white leek one bundle
Ginger 6g
Sake 60g
☆Soy sauce 30g
☆Vinegar 20g
☆Sugar 5g
☆Mirin 10g
☆Ground sesame 5g
☆Sesame paste 20g
☆Sesame oil 5g
☆Grated garlic 2g
☆Grated ginger 2g
☆Chili bean sauce 2g
Cucumber 200g
Tomato 200g

Banbanji COOKING INSTRUCTIONS

① Make several cuts so that the chicken breast fillet does not burst.

② Put the chicken breast fillet, top of white leek, ginger, and sake in a heat-resistant container. Cover with plastic wrap and heat at 600w for 3 minutes.

The smell of the meat is removed by heating it with white leek and ginger, and the meat becomes tender by steaming it with sake.

③ Loosen it when you get a crude fever. At this time, remove the muscle

④ Mix soy sauce, vinegar, sugar, mirin, ground sesame seeds, sesame paste, sesame oil, grated garlic, grated ginger, and chili bean sauce.

⑤ Put the sauce in a heat-resistant plate and heat it in a microwave oven at 600w for 1 minute. mix well and cool

⑥ Cut the cucumber into 2mm width and shred.

⑦ Slice the tomatoes thinly.

⑧ After arranging the tomatoes and cucumbers, put the fillet on top and pour the sauce.

MEMO

I recommend Victorinox knives. （Petty knife wavy edge 10 cm.) You can slice tomatoes, roast beef, etc. very neatly.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊