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.
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
- 2 boneless chicken thighs, about 250 g / 9 oz. each, with skin
- 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
- 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.
- In a frying pan, heat garlic gently in vegetable oil over low-medium heat.
- Lightly salt the skin-side of the chicken; place skin-side facing up in the pan and cook for 1 to 2 minutes.
- 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.
- Remove the pot and foil, again turn the chicken and cook over low heat until nearly cooked through.
- 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.
- 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