Ingredients

How to make it

  • Wash and dry the chicken parts.
  • Chop the onion.
  • Chop the carrots.
  • Prepare the garlic.
  • Heat a large skillet and add the oil.
  • When oil is very hot, add the chicken and brown on all sides.
  • Then add the onion, garlic, and carrots.
  • Stir about, getting all the vegetables a little browned and the onion a little softened.
  • Drain all the liquid.
  • Add the Yoshida sauce.
  • Stir about again.
  • Cover and cook for 30 mins, stirring the vegetables and turning the chicken pieces over every 10 mins or so. It should be almost sticking and very dark. If it's watery it needs more time to cook without a lid. You are making a glaze.
  • Serve with a quality Japanese rice.
  • Note: About rice. Japanese rice is a variety of short-grain rice that tends to stick together but is soft on the pallete. Japan does not export rice to the USA, but you can buy the same type or better produced in California. I prefer Tamaki Gold, but any Koshihikari (short grain) rice from California will do. It is essential for making sushi. It needs to be thoroughly rinsed before cooking and it cooks VERY fast so WATCH YOUR POT! Better yet, buy a small rice cooker.
Yoshida's Gourmet Sauce   Close
Properly Slicing the Onion   Close
Proper Japanese Rice   Close

Reviews & Comments 7

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    " It was excellent "
    kidaria ate it and said...
    Very nice chicken super! Cheers!
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    " It was excellent "
    erisgrrrl ate it and said...
    Okay, so I never give 5 forks b/c I always end up altering a recipe and don't feel it's fair to give 5 forks when I didn't actually follow the recipe. However, this is the only 5 forks I have ever given AND I still give it that even tho I altered this recipe! That's how much I love it!

    I didn't have some of the ingredients on hand so I took some chicken breasts my husband had rolled in panko and baked a couple nights ago and make a double batch of the sauce. I cut the chicken into long, thin slices, rolled them in some of the sauce then re-coated in panko. I baked them that way and then poured the sauce over them and topped with honey roasted peanuts (that's all we had!) and cilantro. I served it with sticky white rice and I thought I was gonna die it was so good! :D So.... thank you a zillion times over for giving us a new addition to our collection!

    We'll be trying this with seitan soon - we're trying to avoid meat when we can... so hopefully it's just as amazing! :D
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  • httpmom 6 years ago
    Well it looks like little eggs but it's actually Japanese mayo with some sweet chili sauce all mixed in and plopped on top.
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    " It was excellent "
    erisgrrrl ate it and said...
    What kind of sauce is that on the onigiri? It looks like cute lil (super delicious) eggs!
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  • bluewaterandsand 6 years ago
    SOUNDS VERY GOOD.
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  • desertgal 6 years ago
    This sounds so good will be trying it. Thanks for a great post. I also use Yoshida's Sauce to on my steaks and then grill.
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  • httpmom 6 years ago
    Yoshida's Gourmet Sauce can be purchased at almost all Asian markets and Costco. It also contains no fat or oil. The web site http://www.mryoshidas.com/ has many good recipes.
    Was this review helpful? Yes Flag

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