When I was living in Japan the first time I begged one of the teachers at the school I was teaching in to teach me how to cook Japanese food. She dutifully came round to my apartment and under her supervision I crafted a beautiful Japanese meal, so precisely served and garnished, and presented like a masterpiece… Suffice to say I’ve never hit that level of perfection since!
However, Mida-sensei gave me a wonderful introduction to cooking my own Japanese food and the recipes she taught me are ones I turn to again and again. This one is quick and convenient and I always turn to it when I find I have a random leek left in the fridge or am just feeling nostalgic for Japan.
3 chicken thighs, cut diagonally into chunks
3 tbsp corn flour
1 leek, cut diagonally ~every 1/2″
200ml hot dashi stock
4 tbsp mirin
4 tbsp soy sauce
1 tbsp sugar
– Put the dashi, sake, mirin, soy sauce and sugar in a sauce pan and bring to the boil.
– Pat the chicken thighs with corn flour, coating well, and discard the excess.
– Put the chicken in the sauce and simmer for 5-6 minutes, stirring occasionally.
– Add the leek and cook for a further 4 minutes.
– Serve with sticky rice.