When I was six years old I had a girl in my class named Maiko whose mom came from Japan and I was so fascinated by this little girl and her sister. Even till this day I remember the smell in their house and all the exotic things they owned. Maiko’s mom made me a beautiful origami that I still kept, almost 30 years later. I have never had the opportunity to travel to Japan but hope that one day I will, till then this is my take on the Japanese kitchen…

4 Chicken breast

1 egg

1 tablespoon Sesame Oil

½ cup or 1dl Unsweetened coconut flakes

½ cup or 1dl Sesame seeds

Salt and pepper

Virgin Coconut Oil

The Sesame sidekick

1 egg yolk

1 tablespoon White wine Vinegar

1 tablespoon Dijon mustard

1 minced Garlic Clove

4 tablespoons Sesame Oil

Rooster Sauce

Salt and pepper

Fresh Spinach

Avocado

Roasted Sweet Potatoes

Roasted Asparagus

 How to: I don’t own a meat beater so I used a rolling-pin covered in plastic. Clean the chicken and cut them in half before beating in flat to about ½ inch approx. 1 cm. Blend the coconut flakes and sesame seeds together in a bowl than whisk the egg and sesame oil in a different bowl. Brush one side of the chicken with the egg mix before sprinkle the coconut/sesame mix, don’t forget to add salt and pepper.

Fry the breaded side in a frying with coconut oil. Brush the other side, sprinkle the coconut mix and flip the chicken to the other side and fry it till it has a nice and crisp browning.

Add all the ingredients except the oil and the Rooster sauce and mixed it together. Then add carefully the oil while the machine is still going add the rooster sauce till you get the spiciness you looking for.