5 Chicken Thighs
1/4 bottle of Chef Shota’s Teriyaki Sauce
225 g Boneless Skinless Chicken Thigh
125 g Renkon (Lotus Root)
150 g Carrots
40 g Dry Shiitake Mushrooms
1/2 block (125g) Konnyaku
7 5g Snap Peas
2 fl oz Terriyaki Sauce
350 ml Water
2 g Hondashi Powder
Soy Sauce To Taste
1 tbsp Cooking Oil
Place the chicken and teriyaki sauce in a sealable freezer bag, making sure to squeeze as much air out before sealing. Marinate in the fridge for at least 1 hour, but preferably overnight.
Preheat oven to 350ºF. Place chicken on a sheet tray lined with aluminum foil, and bake for 20 minutes. Using a meat thermometer, make sure the inside of the chicken is heated to 165ºF before pulling from the oven.
Once cooked, let the chicken rest at room temp for 3-5 minutes before slicing. Slice against the grain and enjoy over rice!
Cut chicken thighs into 1 1/2 in cubes.
Cut the carrots into bite size pieces
Rehydrate mushrooms with 100ml hot water for 20-30 minutes or until mushrooms are tender. Remove stems from mushrooms and cut the caps into bite size pieces. SAVE MUSHROOM WATER.
Quick blanch Snap Peas and set aside.
Slice Konnyaku into 1/4 inch thickness. Quick blanch Konnyaku.
Slice lotus into bite size pieces and keep in cold water.
Add oil to Dutch oven and turn up to medium-high.
Add chicken and brown. Add all vegetables except snap peas. Add the remaining 150ml of water, powdered dashi, mushroom water and teriyaki sauce. (Add more water if needed.).
Bring to a simmer and cover. Turn to medium low heat and cook for 15 minutes.
Ladle a portion on a bowl of steamed rice and garnish with snap peas. (Serves 4-6)