Tenderloin at 84°: Sasami karaage

Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens. It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque. Should be small, even strips with no tendon sheath left attached after trimming.

Cook Tenderloin as Frying to 84° at the centre. Plate as Sasami karaage. Angle 2: check thickness before the clock. The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and a lightly seared sashimi in Japan.

Cook Tenderloin as Sasami karaage to 84° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Tenderloin needs heat through to 84° before “Sasami karaage” makes sense. 84 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.