Side Dishes
Chicken Thigh & Mushroom Grill
Prep Time 10min | Cook Time 15min | Total 25min
Ingredients
2 servings
| Chicken thigh | 1 piece (about 150-200g) |
| Shimeji mushrooms | 1/2 cluster |
| King oyster mushroom | 1 |
| Mentsuyu (2x concentrate) | 2 tbsp |
| Olive oil | about 1 tbsp |
| Ichimi togarashi (red pepper flakes) | a pinch |
Directions
- 1
Cut the chicken thigh into bite-sized pieces.
- 2
Separate the shimeji into small clusters and cut the king oyster mushroom into easy-to-eat pieces.
- 3
Line a heatproof dish with aluminum foil, spread the mushrooms on it, and place the chicken on top.
- 4
Drizzle mentsuyu (2 tbsp of 2x concentrate) over everything, then drizzle with olive oil.
- 5
Preheat the oven to 220°C and bake for about until the chicken is cooked through.
- 6
Remove from oven and sprinkle lightly with ichimi togarashi to finish.
Notes & Tips
Placing the mushrooms underneath allows them to absorb the umami from the chicken. Adjust the amount of mentsuyu depending on concentration (about 1.5 tbsp for 3x concentrate).
