PREPARATION

  1. Peel the ginger and finely grate it. Whisk the lemon juice, the ginger and a pinch of salt in a bowl to make a marinade.
  2. Add the chicken fillets, covering them with the marinade. and leave them to marinate for 10 minutes. Wash the sugar snaps and put them in a steamer insert.
  3. Put the chicken fillets in a different steamer insert. Bring the sake to the boil in a saucepan with just enough water to ensure there is at least 2 cm between the water and the steamer insert.
  4. Place the steamer inserts with the sugar snaps and the chicken fillet’s on top of one another above the boiling sake and cover.
  5. Steam the chicken fillets for 15-20 minutes until they are done. Wash the spring onions and slice them into diagonal rings.
  6. Whisk the soy sauce, mirin and sesame oil together to make a sauce.
  7. Slice the chicken.
  8. Distribute the sugar snaps over the chicken and sprinkle the dish with spring onions.
  9. Delicious with udon noodles.