2-3 boneless chicken thighs
8 fresh shiitake mushroom
8 shishito green peppers or 3 small bell pepper
2-3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar)
2-3 tablespoons soy sauce
Sansho powder
Shichimi togarashi
Remove excess fat from chicken. Trim the hard end tips of mushrooms, and cut into halves or fourths depending on size.
Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden. Turn chicken and cook other side until brown. Add mushrooms and peppers to pan. When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
Remove chicken when sauce thickens; cut into bite-size pieces. Arrange all on a platter. Sprinkle with sansho powder and shichimi togarashi.
Posted: 7/2/2009 12:58:21 PM