Hebesu is a kind of citrus that is produced exclusively in Miyazaki, southern part of Japan. Japan has many kinds of native citrus in many parts of the nation, such as Yuzu, Kabosu, Sudachi. Hebesu has a milder flavor than other similar kinds, and its refreshing aroma comes very nice with any kinds of dishes. It can be used just like a lemon.
Ingredient (Serves 4-5):
3-4 piece Chicken breast (or thigh) ... cut into bite size and season with salt and pepper
50g caper ... drained
5 cloves of garlic ... chopped
1 Tbsp anchovy paste
3 Hebesu (or 1 Lemon)
parsley ... chopped
olive oil
Procedure:
1. Heat a pan, pour some olive oil, add garlic, caper, anchovy paste. When garlic starts to brown, put chicken pieces and heat it until the downside becomes brown.
2. Take the chicken out of the pan onto an oven tray with browned-side up. Put one Hebesu (cut into 4 pieces) among the chicken. Roast it in the preheated oven (180℃/ 356℉) for 10 min.
3. Put the chicken back into the pan and add some more garlic and juice of one Hebesu. Heat it a little.
4. Serve the chicken on a plate. Sprinkle Hebesu juice over it, and garnish with chopped parsley and sliced Hebesu.
*If Hebesu is not available in your region, you can use any kind of citrus! Enjoy creating your original dish!
*The procedure 2 can be omitted and both sides of the chicken can be browned in a pan.