Japanese Honey Mustard Chicken
Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
“Japanese Honey Mustard Chicken” full of umami is made using mirin first of all, and then soy sauce and vinegar, etc. A recipe that will make you feel the goodness of honey mirin and the charm of Japanese fermented seasoning!
- 2 chicken thighs
- Salt and pepper, to taste
- 1 tablespoon sake
- Potato starch, to taste
- 2 tablespoons mirin
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon soy sauce
- 1 ½ tablespoons sake
- 2 teaspoons vinegar
- 1 clove garlic, grated
Directions for Japanese Honey Mustard Chicken
Effects of Mirin
- Through the process of boiling down mirin, the mirin evaporates and removes the odor of the chicken.
- The boiling of mirin also creates a film on the surface of the food, making it glisten and locking in the deliciousness.
- Mirin adds an elegant sweetness and flavor on top of the sweetness of honey.
Maho Tanabe, the organizer of "Mirin Sweets and Fermented Foods" at Minamoto Shokudo, is an inner beauty planner and owner of Minamoto cafeteria. With expertise in fermented foods using koji and sake, she is a recognized authority in the fermented foods industry.