Fried chicken mushrooms with sweet potatoes

How to make it
1

Divide the mushrooms by hand or cut them into pieces that are easy to eat with a knife.

2

To allow the flavor to penetrate more easily, poke holes in the skin of the chicken thighs with a fork and make small cuts in the meat as well

3

Transfer to a bowl, add dark soy sauce and bonito stock, and mix well

4

Coat with potato starch or joshinko flour and fry in 170°C oil for about 3 minutes. Remove to a wire rack and cook in the residual heat before frying again. The total frying time should be about 7 minutes

5

Once the surface is golden brown, remove it onto a wire rack to drain the oil

6

Sauté the mushrooms in a frying pan for about 2 minutes. Add [A] and bring to a boil. Add the water-dissolved potato starch to thicken

7

Cut the fried chicken into bite-sized pieces and arrange in a bowl. Pour the mushroom sauce over the top and garnish with chives to taste

Ingredientsfor 3 people
  • Nameko
    10g
  • Shiitake
    10g
  • Enoki mushrooms
    10g
  • Matsutake mushrooms
    10g
  • Shimeji
    10g
  • Eringi
    10g
  • Chicken thigh
    1 piece
  • Dark soy sauce
    1 tablespoon
  • Bonito dashi
    1 tablespoon
  • Potato starch can be substituted with rice flour.
    A little
  • Fried oil
    Appropriate amount
  • [A]
    Bonito dashi
    100cc
  • Happo-mibijin (can be used as a substitute with soy sauce + mirin)
    1 tablespoon
  • vinegar
    1 tablespoon
  • sugar
    1/2 tbsp
  • Water-soluble potato starch
    1 tablespoon
  • as a topping
    A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

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