This recipe combines tomato and ponzu shoyu sauce for a pleasantly tart dressing. Cook the chicken until nice and crispy!
Ponzu is a citrus-based sauce made from lemon, lime, daidai, yuzu, sudachi or kabosu, and vinegar. Ponzu shoyu contains both ponzu and soy sauce, and is usually referred to as simply ponzu.
Ponzu is used not only to enhance a dish’s flavour, but also acts as a preserving agent. Its name comes from the Dutch word pons, meaning punch (the beverage), and the Japanese word su, meaning vinegar. Ponzu is versatile and adds a “punch” of flavour to different kinds of dishes. These days you can even find it in the form of jelly, as a popular condiment in trendy Japanese restaurants.
Mix the tomato and ponzu shoyu together in a bowl.
Rub (A) into the chicken and sprinkle with katakuriko.
Heat up a frying pan and pour in vegetable oil about 1 cm deep. Put the chicken in the pan, skin-side down, cover with a lid and cook over low heat for 4 minutes. Flip over the chicken, cover again and cook for another 3 minutes. Put onto a plate and spoon on the tomato ponzu sauce. Add parley to taste.