1. Pierce the entire chicken surface with a fork, then marinate in (A) for about 10 minutes.
2. Cut a lengthwise slit into the shishito peppers. Heat the vegetable oil in a fry pan, then saute the shishito peppers, then remove from the fry pan.
3. Spread a bit more vegetable oil in the fry pan then arrange (1) skin-side down. Turn over when golden brown to cook both sides.
4. Cover with a lid and steam-fry over low heat until the chicken is cooked through, then remove from the fry pan.
5. Wipe away any excess oil, and in the same fry pan add in the sauce ingredients. Allow the sauce to simmer and slightly boil down, then return (4) to the fry pan and spread the sauce over all ingredients.
6. Arrange the lettuce leaves on a plate, and cut (5) into easy-to-eat 1.5 cm (1 in.) width slices. Sprinkle on some finely chopped green onions and serve garnished with the shishito peppers.
2 Comments
https://www.kikkoman.com/en/cookbook/recipe/00000185.html
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chicken thigh 1 (250 g / oz.)
vegetable oil as needed
shishito peppers 6
butterhead lettuce as desired
finely chopped green onion as needed
# Sauce
Soy Sauce 1 & 1/2 Tbsp
mirin 1 & 1/2 Tbsp
1. Pierce the entire chicken surface with a fork, then marinate in (A) for about 10 minutes.
2. Cut a lengthwise slit into the shishito peppers. Heat the vegetable oil in a fry pan, then saute the shishito peppers, then remove from the fry pan.
3. Spread a bit more vegetable oil in the fry pan then arrange (1) skin-side down. Turn over when golden brown to cook both sides.
4. Cover with a lid and steam-fry over low heat until the chicken is cooked through, then remove from the fry pan.
5. Wipe away any excess oil, and in the same fry pan add in the sauce ingredients. Allow the sauce to simmer and slightly boil down, then return (4) to the fry pan and spread the sauce over all ingredients.
6. Arrange the lettuce leaves on a plate, and cut (5) into easy-to-eat 1.5 cm (1 in.) width slices. Sprinkle on some finely chopped green onions and serve garnished with the shishito peppers.
No sweetener at all in that sauce?