Mastering the Art of Japanese Sauté
Because seasonal-based eating is one of the main pillars of traditional Japanese food culture, the sauté is a common form of home cooking. Everyone from grandmas to Japanese chefs pick up fresh produce at the market during the day to be prepared and eaten that very evening. Because of this, the art of the Japanese sauté revolves around knowing your ingredients. Each item, from the shiitake mushrooms in this recipe to the healthy and delicious shiso leaves found in authentic Japanese recipes, has its own optimal cooking temperature and time. The real art of the saute comes from knowing your ingredients and preparing them separately first, before adding them all together to be served.
– Chicken gets hard when overcooked. So it’s okay if the chicken isn’t cooked through when you take them out at step 4. You can also prepare the chicken separately, try the ginger infused Japanese fried style known as karaage for example, to give the entire dish more complex flavors.
– Adding butter at the very end will make the food taste better.
– You can substitute vegetables such as green peppers, shishito, green peas, asparagus, eryngii mushrooms, etc for the chicken to make an amazing but authentic Japanese vegetarian dish.
– If you really want to make it a quick bite (or want to make it vegetarian), you can toast shiitake mushrooms in a toaster. Just drizzle soy sauce and lemon juice with a bit of butter.
Shiitake and Chicken Sauté in Soy Sauce Lemon
- 1 Tbsp Soy Sauce
- 1 Tbsp Lemon Juice
- 1 Tbsp Butter
- Pepper, to taste
- Cut mushrooms into bite size pieces.
- Cut the chicken into thin strips. Place the chicken in a bowl along with 1 teaspoon of soy sauce, 1 tablespoon of sake, and 2 tablespoons of potato starch. Mix well.
- Heat olive oil in frying pan and cook chicken over medium heat until done. They tend to stick together in the beginning, so make sure to keep separating them with chopsticks.
Remove chicken and add shiitake mushrooms. Cook for about 2 minutes and place the chickens back in the pan.
Add 1 tablespoon each of soy sauce, lemon juice, and butter. Cook for additional 1 minute and add pepper to taste.