Yum yum Chicken Thigh with Japanese sweet soy sauce
Chicken Thigh is my all time favorite meat because it's moist and juicy :)
This recipe is a mixture of my favorite ingredients, and the sauce will make all binded together well, and it will be good side dish to eat with rice :)
If you cannot find Shiso leaves, then Basil can be a good substitute :)
Yum yum Chicken Thigh with Japanese sweet soy sauce
Chicken Thigh is my all time favorite meat because it's moist and juicy :)
This recipe is a mixture of my favorite ingredients, and the sauce will make all binded together well, and it will be good side dish to eat with rice :)
If you cannot find Shiso leaves, then Basil can be a good substitute :)
Cooking Instructions
- 1
Cut the chicken thigh into big bite size about 1.5 inches cubes.
- 2
Cut the yam potato and shiitake mushroom into bite size about 1 inch cubes. Also, cut the shiso leaves into thin strips (just like ribbon).
- 3
Mix soy sauce, mirin, and sake together, and set it aside.
- 4
Heat oil with low heat, and saute chicken thigh on a frying pan (start from the skin side) until its golden brown, then add ginkgo nuts and shiitake mushroom until all ingredients covered with oil.
- 5
Add 3 to 4, and mix well until all ingredients covered with 3, then add sugar.
- 6
Taste to see if it needs more salt, then if needed, add salt.
- 7
Plate 6 on a plate, and sprinkle black sesame seeds and cut shiso leaves.
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Comments (4)
You could add it at with Shiitake and ginko nuts. I like it crunchy but you could cut it into small cubes (about half a inch) so it will be cooked better.