A new Japanese recipe: Mirin and soy sauce chicken
29 May
Just when I am running out of culinary ideas, my sensei saves the day. During our lesson today, we were learning new vocabulary related to hobbies (hikingu, joggingu, snowboardo…) and we came to ryori, which is cooking. We were also doing frequency words, so she was surprised to find out that I cook everyday.
We had a fun discussion on what types of dishes I can make, where I shop, how often I shop, and my schedule that manages to fit in working and cooking up a storm.
Even more pleasing to her was I made an effort to cook a few Japanese dishes (oyako don, asari miso soup, zaru soba, yaki udon) sometimes. She recommended a delicious and easy-to-make Japanese favourite: chicken thigh in mirin (sweet rice wine) and soy sauce.
I was so excited to try it that I made it this evening:
Marinate chicken in mirin and soy sauce 30 minutes prior to cooking. I measured out half a rice bowl of each. I used breast meat and not thigh meat as recommended by my sensei.
This is mirin — a must-have in Japanese kitchens.
Japanese soy sauce…another necessity…
On very high heat, toss everything into a pan or wok. The sauce will froth immediately. Let it boil away furiously for a few minutes until the chicken meat looks cooked and then simmer over a low fire.
The result is a simple but fabulously savoury dish. The chicken meat takes on a mouth-watering brown glaze and the aroma is divine. I will definitely slip this one up my sleeve of tricks.
No related posts.
Hey, I was reading your article and I just wanted to thank you for putting out such excellent content. There is so much junk on the internet these days its difficult to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out really nice! I’m very eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.