Food Forum
Vol. 27 No. 4  January 2014




Adobo is a popular Philippine dish, but it generally uses more garlic, bay leaves and black pepper than called for here. This recipe adds a Japanese flair with mirin, which not only mellows the taste, but also lends teri, or shine, for appetizing color and appeal.


Serves 2

622 kcal  Protein 35.7 g  Fat 30 g (per person)

  • 1 large onion, 260 g / 9 oz.
  • 2 t vegetable oil
  • 10 chicken drumsticks or wings, total 600 g / 20 oz.
  • 1 small clove of garlic, crushed or pressed
  • 2 bay leaves
  • 15 whole black peppercorns
  • 6 T Kikkoman Soy Sauce
  • 3 T grain vinegar
  • 3 T Kikkoman Manjo Mirin
  • 2 T sake
  • 120 ml (1/2 C) water


  1. Cut onion in half lengthwise and cut into slices 2-3 mm (0.1 in.) thick along the fiber.
  2. Heat vegetable oil in a deep frying pan and sauté the onion over medium heat until soft and transparent.
  3. Add sauce ingredients to the pan; bring to a boil, stirring constantly.
  4. Add chicken and cook, turning the chicken until the surface of the meat turns white.
  5. Lower heat, cover and simmer gently for 12-13 minutes. Turn the chicken two or three times during simmering until a wooden pick can be inserted smoothly into the meat. Remove the chicken and set aside.
  6. Boil the sauce over high heat for 3 minutes until slightly thickened. Return chicken to the pan, mix with the sauce until well coated. Serve with cooked rice.

Recipe by Michiko Yamamoto

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

This recipe was inspired by “The Japanese Table” feature article “Food Byways: The Many Paths of Soy Sauce” included in this issue.