Miso Butter Sautéed Chicken
2 Chicken thighs
1 Salt and pepper
20 grams Butter
1 tbsp White miso
1 tbsp Mirin
1 tsp Soy sauce
1/4 each Bell peppers (red, green, yellow)
100 grams Enoki mushrooms
3 Green shiso leaves
Cut the chicken thigh meat into pieces that are a bit bigger than you'd cut for karaage. Sprinkle both sides with salt and pepper, and dust with katakuriko.
Put a generous amount of oil in a frying pan, and start sautéing the chicken from the skin side first. Cover with a lid, and cook until golden brown.
Attention: Wipe out the excess fat that comes out of the chicken skin. The oil will splatter when you open the lid, so be careful.
While the chicken is cooking, make the sauce. Slice the onion and bell peppers thinly. Sauté the onion, bell peppers and enoki mushrooms in butter.
When the vegetables have become wilted and cooked, add the soy sauce, miso and mirin. Bring to a boil and the sauce is done. Mix the soy sauce, miso and mirin before adding to the pan.
Finely shred the shiso leaves. The sauce has a lot of ingredients, so serve the sauce on top of the chicken, and add the shiso leaves on top to finish. It has a wonderful aroma!
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