Food Forum
Vol. 29 No. 2  July 2015

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

CHICKEN WITH MIRIN-GLAZED LEMON SAUCE

Mirin and sugar both have a sweet taste, but mirin has a distinct mild, rich flavor. Mirin is an important seasoning in Japanese cuisine. This recipe introduces a new encounter between mirin and lemon.

Ingredients

MirinMirin
Serves 2

675 kcal  Protein 42.3 g  Fat 41.5 g (per person)
423 kcal  Protein 40.9 g  Fat 15.1 g (per person, chicken skin removed)

Mirin-glazed lemon slices
  • 4 T Kikkoman Manjo Mirin
  • 4 slices of untreated lemon
  • 1 garlic clove, cut in half and crushed
  • 1 T vegetable oil
  • Salt
  • 2 boneless chicken thighs, about 250 g / 9 oz. each, with skin
Sauce-base
  • 4 T sake
  • 1 T +1 t Kikkoman Soy Sauce
  • 1 T +1 t Kikkoman Manjo Mirin
  • 2 slices of untreated lemon
  • 1 sprig fresh thyme
  • 2 sprigs fresh thyme for garnish

Directions

  1. To make mirin-glazed lemon slices, place mirin in a small saucepan and boil down until syrupy. Add the 4 lemon slices and heat until the syrup thickens again. Set aside.
  2. In a frying pan, heat garlic gently in vegetable oil over low-medium heat.
  3. Lightly salt the skin-side of the chicken; place skin-side facing up in the pan and cook for 1 to 2 minutes.
  4. Turn the chicken over and lay a sheet of aluminum foil over it. Place a pot on top of the foil, to press the chicken down (photo). Continue to cook until skin turns golden brown.
  5. Remove the pot and foil, again turn the chicken and cook over low heat until nearly cooked through.
  6. Remove excess oil and garlic from the pan. Add the sauce-base ingredients to the chicken in the pan and bring to a boil briefly. Turn chicken over and finish cooking (when completely cooked, a skewer will pass easily through the meat). Remove chicken from pan. Simmer to reduce the sauce-base; discard lemon slices and thyme.
  7. Pour the sauce-base on a serving plate, lay out chicken on top. Coat the chicken with mirin syrup using the back of a spoon. Add more mirin syrup to taste. Garnish with glazed lemon slices and fresh thyme.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml