yuzu kosho chicken, so good and so easy
Apr. 7th, 2010 08:30 pmI had just bought a bottle of the awesome condiment yuzu kosho and was looking for a recipe to use it in. I searched for a recipe with yuzu kosho and chicken and settled on a recipe for chicken cooked with yuzu kosho and mayonaise, mostly because it was easy and I had all the ingredients. I only did the chicken and not the rocket and oil/balsamic vinegar part, but OMG it was beyond easy and sooo tasty. I highly recommend it. Translation below for the non-Japanese:
Ingredients (for one person):
Skinless chicken thigh 80-150 g
salt and pepper to taste
mayonnaise 1 tbsp
yuzu kosho 1 tsp
low-salt shoyu 1 tsp
sake 1/2 tsp
the pretty bit
rocket one handful
olive oil 1 tbsp
balsamic vinegar 1 tsp
1. Mix the mayo, yuzu kosho, shoyu, and sake together in a bowl.
2. Make diagonal cuts in the thigh and lightly salt and pepper it. (I recommend putting a good amount of salt and pepper, actually.)
3. Heat some oil in a pan and fry the chicken so both sides are well browned. It doesn't have to be cooked all the way through. (I used medium heat.)
4. Put the chicken into an oven with the sauce on top and bake until the top is browned. (I initially went with about 400 deg F but lowered it to 300 deg F after about 5 minutes because it looked like it was browning faster than the thigh was cooking. I think I cooked it for maybe 10 minutes total in the toaster oven.)
5. Mix the olive oil and balsamic vinegar in a bowl and add the washed and dried rocket. Plate the rocket and thigh on a plate.
Seriously, so easy yet so tasty. I need to find more recipes to use my yuzu kosho (and also buy more since I only bought a small bottle...). ♥ ♥ ♥
Ingredients (for one person):
Skinless chicken thigh 80-150 g
salt and pepper to taste
mayonnaise 1 tbsp
yuzu kosho 1 tsp
low-salt shoyu 1 tsp
sake 1/2 tsp
the pretty bit
rocket one handful
olive oil 1 tbsp
balsamic vinegar 1 tsp
1. Mix the mayo, yuzu kosho, shoyu, and sake together in a bowl.
2. Make diagonal cuts in the thigh and lightly salt and pepper it. (I recommend putting a good amount of salt and pepper, actually.)
3. Heat some oil in a pan and fry the chicken so both sides are well browned. It doesn't have to be cooked all the way through. (I used medium heat.)
4. Put the chicken into an oven with the sauce on top and bake until the top is browned. (I initially went with about 400 deg F but lowered it to 300 deg F after about 5 minutes because it looked like it was browning faster than the thigh was cooking. I think I cooked it for maybe 10 minutes total in the toaster oven.)
5. Mix the olive oil and balsamic vinegar in a bowl and add the washed and dried rocket. Plate the rocket and thigh on a plate.
Seriously, so easy yet so tasty. I need to find more recipes to use my yuzu kosho (and also buy more since I only bought a small bottle...). ♥ ♥ ♥