Dashi butter chicken

Mix the marinade: minced garlic, minced pickled ginger, soy sauce, sake, a touch of mirin, a little sesame oil, a little white sugar and a few shakes of cayenne.

Pound the thick end of each chicken breast between plastic wrap to the thickness of the thin end.

Toss the breasts in the marinade in a pie dish and spoon it over the top.

Marinate 30 minutes to an hour (45 minutes in the fridge here); much longer turns the chicken ham-like.

Blot dry with paper towels, reserving the marinade. Optionally dust with potato starch, cornstarch or flour.

Heat oil over medium-high, lay the chicken in smooth side down and sear about three minutes, lowering to medium once sizzling.

Flip and cook the second side about three minutes, then turn back for another minute or two and check doneness.

Turn off the heat and keep the chicken warm in the oven.

Pour off the oil, set the heat to high, and add 1 cup chicken broth, 2 tbsp reserved marinade, a touch of mirin, seasoned rice vinegar and about 1 tsp instant dashi granules.

Boil three or four minutes, stirring occasionally, until reduced by about 75%.

Off the heat, add a couple tablespoons cold unsalted butter and swirl until it disappears and the sauce thickens and shines.

Plate the chicken, spoon over plenty of sauce and garnish with furikake.