A new Japanese recipe: Mirin and soy sauce chicken

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An ex-journo and former techno phobe from Singapore living in Tokyo, I worked in print media for six years until I moved countries in 2006 and used the Internet as a way to have a viable, mobile career. Now, I'm a blogger on the go who runs an online beauty biz from wherever I might be. I never thought I would ever morph into a web chick - but here I am.

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...The ups and downs of expat life, trailing partner issues, food, travel, and Japanese culture. It's a way to keep in touch with friends back home and all over the world, plus it's a corner for me to showcase my work. But really, I'm just a restless spirit looking for great adventures and fabulous food.

A new Japanese recipe: Mirin and soy sauce chicken

Posted on 29 May 2008
Tags: Eating in Tokyo

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.