{{product['name']}}

Product Description

This Japanese “Yumemidori” chicken diaphragm is a rare cut taken from around the rib area, with only a small amount available from each bird.
It has a unique texture that is tender yet pleasantly chewy, with a rich chicken flavour but without being fatty or heavy.
Simply pan-fried, grilled or stir-fried with light seasoning, it already tastes like an authentic izakaya-style dish. Pre-trimmed pieces make it easy to cook after thawing, perfect with rice, as a side dish or with a cold beer.

Recommended Recipe: Japanese Garlic Grilled Chicken Diaphragm (Serves 1–2)

Ingredients：

Japanese chicken diaphragm (Yumemidori) about 200–250g
2–3 cloves garlic, minced
Salt to taste
Black pepper to taste
1–2 teaspoons Japanese soy sauce (optional)
1 teaspoon sake or rice wine (optional)
A little lemon juice (for finishing)
A little cooking oil

Method：

1. Thaw the chicken diaphragm completely and pat dry with kitchen paper.
2. Season with salt, black pepper and minced garlic, optionally adding soy sauce and sake, and marinate for about 10–15 minutes.
3. Heat a little oil in a frying pan over medium heat, then spread the chicken pieces out in a single layer and sear until one side is nicely browned.
4. Flip and cook the other side until fully cooked through and slightly charred at the edges.
5. Check the seasoning, then drizzle a little lemon juice over the top before serving. Enjoy with steamed rice or as a tasty snack with beer.