Sweet and Savory Chicken Thighs with Shiso Leaves

Name: Sweet and Savory Chicken Thighs with Shiso Leaves
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 tbsp Sake; 1 dash Coarsely ground black pepper; 1 Katakuriko; 1 Olive oil; 100 ml ●Water; 2 tbsp ●Sake; 2 tbsp ●Soy sauce; 1 tbsp ●Sugar; 2 tsp ●Dashi stock granules; 1/2 ●Spring onion (finely chopped); 1 dash ●Coarsely ground black pepper; 8 leaves Shiso leaves; 1 White sesame seeds

cookpad.japan @cookpad_jp

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.

The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.

The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

cookpad.japan @cookpad_jp

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.

The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.

The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

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Ingredients

4 servings

2Chicken thighs
2 tbspSake
1 dashCoarsely ground black pepper
1Katakuriko
1Olive oil
100 ml●Water
2 tbsp●Sake
2 tbsp●Soy sauce
1 tbsp●Sugar
2 tsp●Dashi stock granules
1/2●Spring onion (finely chopped)
1 dash●Coarsely ground black pepper
8leaves Shiso leaves
1White sesame seeds

Saved

Steps

1

Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
2

Combine the ● ingredients. Julienne the shiso leaves.
3

Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
4

Wipe off the excess oil from the frying pan and add the ● ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
5

To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.