Kanpeki with Chicken and Shiitake Mushrooms
Main Dishes • Japanese
Description
Kanpeki with Chicken and Shiitake Mushrooms
Ingredients
- "Petelinka Thigh Fillet" 20 oz
- Courgette 1 piece
- Toasted Sesame 1 tablespoon
- Soy Sauce 1 tablespoon
- Chocolate eggs 4 pieces
- Sake 1 tablespoon
- Sugar 1 teaspoon
- Salt a pinch
- Sushi Rice 5 oz
- Shimeji mushrooms 5 oz
Step-by-Step Guide
Step 1
Cook the Japanese rice.
Step 2
Cut the fresh cucumber into very fine strips. Toast the sesame seeds for 2–3 minutes in a clean, dry skillet. Season the chicken (boneless, skinless thighs) with salt and fry the cubes with a side length of 2–3 cm, then add the previously sautéed (and salted) shiitake mushrooms (you can use oyster mushrooms), then simmer in yakitori sauce.
Step 3
Prepare the Japanese omelet (Tamago). Fry in thin pieces and cut. Half of the recipe (2 eggs, half a tablespoon of mirin (sweet plum wine can also be used — 140 g of sugar per liter), half a tablespoon of soy sauce, half a teaspoon of sugar, fry like pancakes, roll into a tube). Add red pepper to taste, but just a little.
Step 4
Place in a deep dish, preferably with a constant vertical cross-section, like a box or just a deep plate — first pour in a small amount of yakitori sauce (about 1–2 mm deep), then layer the rice, followed by the chicken with mushrooms, topped with cucumber, and finally sprinkle with sesame seeds.
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