Ingredients
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Directions 6 steps
- 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.
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Notes
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).
