Description: One of Japanese à la carte (Ippin-ryori: 一品料理) at home. In Japan, ordering individual dishes is customary in most restaurants. The word “à la carte” is now used worldwide but it is originally a French word.  　
Serves: 2
Cooking time: 25 minutes

Ingredients

• Chicken (thigh or breast) – cut into bite-size, 200g
• Spring onion – chop into small size, 80g
• Ponzu – 2 teaspoons
• Garlic – chopped, 2 cloves
• Sunflower oil – 1 teaspoon
• Ginger – pureed, 1 teaspoon

Method

1. In a non-stick pan, fry the garlic with oil over medium heat until it gets crispy. Put them aside.
2. Add the chicken to the pan and fry until cooked.
3. Add the ponzu and spring onions, and cook for another few minutes.
4. Add the garlic you cook in no.1 to the pan and mix.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin B6	Vitamin B12
262.2	17.8g	19.1g	4.4g	1.0g	1.3g	0.5g	4.7g	4.8mg	0.4mg	0.6μg
13.1%	35.6%	27.3%	1.7%	3.5%	1.4%	8.8%	23.6%	37.0%	34.5%	41.3%

Nutritional Tips

Ippin-ryori means one dish in Japanese. In Japanese restaurants (including izakaya), it usually starts with drinks (such as beer) and some appetizers (known as “otsumami”). Ippin-ryori varies from restaurant to restaurant and from family to family. This is one of my “ippin-ryori”. 

Raw foods such as salads or sashimi to start, then cooked dishes. Finally, finish with some sort of starch like a noodle dish or rice. This final dish is called “shime” and they are usually starchy foods (possibly but unlikely bread, pasta or pizza).