Kanpeki with Chicken and Shiitake Mushrooms

Main Dishes | Japanese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Kanpeki with Chicken and Shiitake Mushrooms

Ingredients

"Petelinka Thigh Fillet" - 21.2 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 - 5.3 oz
Shimeji mushrooms - 5.3 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.