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Tag Archives: Chicken thighs

Simmered Egg-Drop Chicken & Asparagus with Sansho Berries

Tori Asparagus Tamago-toji

This dish is a variation of Chicken & Tofu Hot Pot with Egg dish, and this dish is less soupy and the broth plays a role more as a seasoning for the ingredients. The combination of chicken, egg, and asparagus almost never go wrong, especially when asparagus is in high season in the spring time. The dish is topped with Salt-Pickled Sansho Berries, which bring such beautiful accent to the dish, but if you don’t have them, you can sprinkle some Sansho Powder, and it’s also very good for this dish.


Chicken & Tofu Hot Pot with Egg

Tori to Tofu no Tamago-toji Nabe

This is my lazy-day but feel-good quick hot pot dish. I love my small size donabe so much, as it’s so handy to use, and I can make quick one-pot-meal for 1 to 2 people in a short time. In this dish, dashi (stock) is heated with soy sauce and mirin, then chicken, tofu, and mushrooms are added one after another to cook in the broth. Once everything is cooked through, eggs are drizzled in and cooked further (I like the soft stage). I used shungiku (chrysanthemum leaves) as a topping, but you can simply use thinly-sliced green onion or any of your choice of green topping. Enjoy with some sansho powder.


Chicken, Kabocha & Mochi Mugi Stew in Shio-Koji Broth

This hearty stew is so nourishing and tasty. The only seasoning is basically Liquid Shio-Koji, and this magical seasoning makes the chicken extra tender. With the addition of kabocha and Mochi Mugi barley, this dish tastes so complete and makes an ideal one pot meal. My body always feels so great after eating a big bowl of this stew. For this dish, I like making dashi (soup stock) with kombu and dried shiitake by soaking them in water for a few hours (to over night) in advance. They not only make the soup taste wonderful but also they can be sliced and added to cook in the stew to enjoy. But, you can also make this dish with chicken stock or vegetable stock and it will be delicious, too.


Nao Man Gai (Chicken Over Rice)

Naoko-style Asian Chicken Rice

This dish is inspired by kao man ghai, a very popular Thai-style chicken rice dish, (or the Singapore-style is known as Hainanese chicken rice), and I made it in my donabe Japanese version with mostly Japanese ingredients. So, I call it Nao Man Gai! The rice is cooked with rich Japanese chicken stock with chicken on top, so the rice tastes really special even on its own. The chicken is sliced and served on top of the rice along with two kinds of special sauces. Don’t forget to make non-boiled “boiled eggs” by placing eggs on the inner lid of Kamado-san when cooking the rice. The eggs are ready when the rice is ready, and they taste so good with the dish!


Steam-fry Shio-Koji Chicken, Green Beans, and Cherry Tomatoes

Chicken is quickly sautéed first, then steam-fried together with vegetables in Fukkura-san. Shio-koji marinated chicken has extra rich flavor with succulent texture. Drizzle some soy sauce and squeeze a generous amount of lemon as soon as the heat is turned off and the donabe is brought to the table, so they will sizzle with the residual heat in the skillet and becomes so aromatic.


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