Izakaya, casual pub-style restaurants where people can enjoy a variety of dishes alongside drinks, are a unique and beloved part of Japanese food culture.
Originating from the Edo period, the word "izakaya" comes from the idea of staying ("zaka") to drink at a sake shop ("sakaya").
Initially, these were standing bars where locals enjoyed sake with simple home-style dishes.
Over time, seating and a wide variety of menu options were added, resulting in the izakaya of today where both food and drink are equally central.
Postwar developments and the rise of chain restaurants led to a diversification of izakaya styles—from Western-inspired bistros and private-room dining to traditional establishments centered around local sake.
Despite the variety, the core appeal remains the same: sharing comforting food and conversation across generations and backgrounds.
This recipe introduces a healthy and flavorful main dish using chicken tenderloins (sasami), just like something you’d find at an izakaya.
It’s easy to make: simply marinate the tenderloins, pan-sear them, and toss with a savory scallion-salt sauce.
Despite the simplicity, the tenderloins turn out incredibly juicy, bursting with flavor.
This is a must-try for beer lovers!
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz chicken tenderloins (4–5 pieces)
- A1 tbsp. sake
- A1 tbsp. mayonnaise
- Aa pinch of salt
- A3 tbsp. potato starch
- A1 tbsp. sesame oil
- B1 /2 scallion stalk, minced
- B1 tbsp. sake
- B1 tbsp. sesame oil
- B1 tbsp. lemon juice
- B1 tsp. chicken bouillon powder
- B1/2 tsp. salt
- B1 tsp. garlic paste
- Bcoarsely ground black pepper, to taste
- Badditional coarsely ground black pepper, to taste
INSTRUCTIONS
- 1
Cut a slit lengthwise down each tenderloin and butterfly open, then cut in half crosswise. Place in a zip-top bag with A (sake, mayonnaise, salt) and gently massage to coat. Let sit for 10 minutes if time allows.
- 2
Coat the marinated chicken evenly with potato starch.
- 3
Heat sesame oil in a frying pan over medium heat and arrange the chicken in a single layer. Cook for 3–4 minutes until golden, then flip, cover with a lid, and steam over low heat for 3 minutes.
- 4
Once fully cooked, use a paper towel to absorb any excess oil. Add B (scallion, sake, sesame oil, lemon juice, chicken bouillon, salt, garlic, black pepper) and stir until the chicken is evenly coated in the sauce.
- 5
Serve hot. For those who enjoy spice, add an extra sprinkle of freshly ground black pepper on top—it’s especially great with beer!
RecipeID
125
Tips & Notes
Remove the tendon from the tenderloins if desired.
Massage the marinade gently, as chicken tenderloins can break easily.
A generous amount of coarsely ground black pepper is highly recommended.
If chicken bouillon powder is hard to find, you may substitute with 1/2 tsp. powdered chicken soup base or 1 tsp. low-sodium bouillon concentrate.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."