Yakitori grilled chicken – minus the skewers! Cooked in a pan, it's simple but delicious.
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken thigh (200 g)
- 1 pack king oyster mushrooms (100 g)
- 4 shishito peppers
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 4 tbsp water
- Vegetable oil
Cut the chicken into bite-size pieces. Cut the king oyster mushrooms lengthwise in half. If long, cut across in half. Use the tip of your knife to make incisions in the shishito peppers.
Heat 1/2 tbsp of vegetable oil in a pan. Place the chicken skin-side down. Fry for 4 minutes at medium heat. Turn over and fry for 3 more minutes.
Push the chicken to the side of the pan and use the empty space to fry both sides of the mushrooms until golden brown. Add the shishito peppers and stir-fry briefly.
Add [A] to the pan and turn up the heat to reduce the liquid and allow the ingredients to have a glistening coat.