Yum yum Chicken Thigh with Japanese sweet soy sauce
Yum yum Chicken Thigh with Japanese sweet soy sauce

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, yum yum chicken thigh with japanese sweet soy sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Yum yum Chicken Thigh with Japanese sweet soy sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Yum yum Chicken Thigh with Japanese sweet soy sauce is something that I’ve loved my whole life.

To begin with this 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 can achieve it.

The ingredients needed to make Yum yum Chicken Thigh with Japanese sweet soy sauce:
  1. Take 100 g Chicken Thigh
  2. Get 5 Ginkgo nuts
  3. Get 2 Shiso leaves
  4. Get 50 g Yam potato
  5. Get 2 Shiitake mushrooms
  6. Make ready 1 Tablespoon oil(for saute)
  7. Take 2 Tablespoons Soy sauce
  8. Take 1 Tablespoon Mirin (sweet sake)
  9. Get 1 Tablespoon Sake
  10. Prepare 2 pinches Sugar
  11. Take 1 pinch Salt (as needed)
  12. Get 1 Teaspoon Black sesame
Steps to make Yum yum Chicken Thigh with Japanese sweet soy sauce:
  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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