Wednesday, May 10, 2017

Easy Shoyu Chicken Recipe (Mother's Recipe)

Although Shoyu Chicken is popular in Hawaii, as well as in Japan, they are a little different in taste. Both versions are good in their own way and I am a fan of both. My mother's version is more Japanese in taste. However what makes her version unique is how she makes it. You will NOT believe how easy it is! I mean, I can't imagine it getting any easier than this.



1 cup soy sauce
1/2 cup mirin
1/2 cup sake
1 stub ginger, sliced
1-2 chicken breasts or thighs


First combine all ingredients in a pan and cook for 5 minutes on high heat covered. Lower the heat and cook covered for another 15 minutes. And that's it! The Shoyu Chicken is done!

Because it's so easy to make, we'll be showing you how to make two more dishes using the chicken.

Somen with Shoyu Chicken
First boil a serving of somen noodles in boiling water for 2 minutes. Drain well and transfer to a bowl. Add in 1 part leftover shoyu chicken sauce to 1 part boiling water. Add 1/2 teaspoon of instant dashi for extra umami. Place shoyu chicken slices on top along with sliced green onions. Serve immediately.

Shoyu Chicken Salad
Shred chicken with hands. Place shredded chicken on top of a bed of greens. Pour a little sauce over the chicken. My mothers likes it just like this. However I think adding a drizzle of sesame oil really jazzes up this salad.

The leftover sauce freezes well in a tupperware container. When you want to use it, just scoop some out with a spoon and add it as a base to your Japanese dishes. This sauce can stand in place of soy sauce, sugar, mirin and sake in your dishes such as Nishime and Nikujaga. Enjoy!

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