RECIPE: Teriyaki Ume Chicken
Summer is a great season, but it sometimes makes us lose our appetite. In Japan ume (plum) is known as an appetite enhancer. Teriyaki chicken is one of the most well-known Japanese dishes. Its beautiful glaze is a feast for the eyes, while the plum will relieve your fatigue.
- 2 Chicken thighs (400g) (room temperature)
- 3 tbsp of Yasashi-ume's Liquid Organic Ume Paste from our March 2019 Nourishing Essentials Care Package
- 3 tbsp of Marunaka's Soy Sauce from our Creative Beginnings: Redefining "Wa" Care Package
- 4 tbsp of sake
- 4 tbsp of mirin
- 2 tbsp of honey
- 2 tbsp of potato starch
- 1 tbsp of oil
- 1 bok choi (halved or quartered depending on size)
- Coat chicken with potato starch. Mix all the seasonings in a bowl.
- Heat half of oil in a pan and cook bok choi until vibrant green color. Set aside.
- Add the other half of oil to the pan and cook chicken with skin side down.
- When the skin is golden brown, flip over, add seasonings and simmer for 4-5 minutes covered with lid.
- When fully cooked, move the chicken to a plate. Boil the sauce down. The sauce can easily burn, so simmer on low heat. When the sauce is reduced by halfs, return the chicken to the pan and toss chicken in sauce.
- Slice and serve immediately with bok choi.
Recipe courtesy of Mayuko Okada of Mayuko's Little Kitchen
Mayuko's class is well suited for people who would like to enjoy local Japanese culture and a homestyle Japanese meal cooked in an actual Japanese home. It's an entirely different experience from a "studio-type" cooking class, and we are sure you will enjoy the personal attention.
Mayuko's Little Kitchen has won the Trip Advisor Certificate of Excellence for each of the past three years, awarded to only the top 10% of service providers. She was chosen as one of the TOP 10 activities in all of Japan ("Foreign visitors' favorite experiences/tours in Japan 2018" on Trip Advisor). Her cooking class has also been featured on national TV programs.