Shinji, my husband, is a great cook. One of his favorite dishes to make is banbanji chicken. We simmer chicken until tender, slice it up, or shred with your fingers, and serve with tomatoes, cucumbers, or even steamed cabbage, and dress with the finger-licking good banbanji sauce. This sauce is addictive and is also good over thinly sliced pork that is quickly cooked in hot water. When cooking the chicken, if you add some sake to the salted water it will help tenderize the chicken.
Banbanji Sauce
2 Tablespoons nerigoma (toasted sesame paste, do not used tahini, use peanut butter instead)
2 Tablespoons rice wine vinegar
2 Tablespoons sugar
3 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon rayu (spicy sesame oil)
Combine all ingredients in a bowl and mix until combined. It will keep in the fridge for several days, just stir before serving.
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