Steps to Make Quick Yum yum Chicken Thigh with Japanese sweet soy sauce
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Quick Yum yum Chicken Thigh with Japanese sweet soy sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Yum yum Chicken Thigh with Japanese sweet soy sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yum yum Chicken Thigh with Japanese sweet soy sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yum yum Chicken Thigh with Japanese sweet soy sauce is 2 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Yum yum Chicken Thigh with Japanese sweet soy sauce using 12 ingredients and 7 steps. Here is how you cook that.
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 :)
Ingredients and spices that need to be Prepare to make Yum yum Chicken Thigh with Japanese sweet soy sauce:
- 100 g Chicken Thigh
- 5 Ginkgo nuts
- 2 Shiso leaves
- 50 g Yam potato
- 2 Shiitake mushrooms
- 1 Tablespoon oil(for saute)
- 2 Tablespoons Soy sauce
- 1 Tablespoon Mirin (sweet sake)
- 1 Tablespoon Sake
- 2 pinches Sugar
- 1 pinch Salt (as needed)
- 1 Teaspoon Black sesame
Instructions to make Yum yum Chicken Thigh with Japanese sweet soy sauce
- Cut the chicken thigh into big bite size about 1.5 inches cubes.
- 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).
- Mix soy sauce, mirin, and sake together, and set it aside.
- 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.
- Add 3 to 4, and mix well until all ingredients covered with 3, then add sugar.
- Taste to see if it needs more salt, then if needed, add salt.
- Plate 6 on a plate, and sprinkle black sesame seeds and cut shiso leaves.
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