Ginger Karashi Chicken

Ginger and karashi mustard chicken, shown here on a bed of Japanese lemon-herb risotto - Diversivore.com

Ginger Karashi Chicken

Tangy, sweet, a little hot - these are packed with flavour and surprisingly healthy. They also show how versatile and easy to love Japanese ingredients can be.

Course Appetizer, Main Dishes

Cuisine Japanese

Keyword easy, ginger and mustard chicken, japanese mustard chicken, recipes with karashi mustard

Prep Time 10

Cook Time 10

Total Time 50

Servings as a main or an appetizer

Calories 204kcal

Ingredients

500 g boneless skinless chicken thighs
1 tsp karashi mustard powder
1 tsp water
2 tbsp ginger juice see note
1/2 tsp salt
black pepper freshly ground, to taste
1.5 tsp vegetable oil or other neutral cooking oil
2 tbsp mirin
1/4 cup rice vinegar
1 tbsp sake

Instructions

Trim the thighs of fat and any small bone fragments. Cut the cleaned thighs into 2 or 3 equally-sized pieces. Season the meant with salt and pepper and set aside.
Mix karashi powder, water, and ginger juice into a thin sauce. Toss the the chicken in the sauce and set aside to marinate for 20-30 minutes.
While the chicken marinates, combine the mirin, rice vinegar, and sake, and set aside.
Heat the oil over medium-high in a large pan, then add the chicken flat-side down and sear until browned and easily released from the pan (about 2-3 minutes). Turn and sear the other side until browned (about 2 minutes).
Reduce the heat to medium and add the liquids (mirin, sake, and rice vinegar) to the pan. Cook until the chicken is done and the sauce has been reduced to a thick glaze (about 4-5 minutes). Spoon some sauce over the chicken during cooking. Remove the chicken and serve as an appetizer, or over a rice or noodle dish (like Diversivore's Japanese lemon-herb risotto!).

Notes

Ginger juice can be made by grating fresh ginger and squeezing out the juice, either by hand or with some kind of small press (garlic and citrus presses work well). If you want to extract a large quantity of juice, add ginger to a blender or food processor, then drain the juice with a fine sieve or cheesecloth bag. The juice should be an opaque yellow colour, free of any bits of skin or fiber from the root itself.

Nutrition