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Steam-fry Chicken, Asparagus, and Tomato

Simple, basic, and always so good


Tagine-style donabe, "Fukkura-san" (large)


3 - 4 as part of a multi-course meal


  • 1 pound boneless chicken thighs (preferably skin on), cut into large bite-size pieces
  • 2 tablespoons shio-koji (or you can substitute with 1.5 teaspoons sea salt)
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons sake
  • 8 oz (240 g) medium-thick asparagus, trimmed and cut each into 3 pieces at an angle
  • 2 tomatoes, cut into large cubes
  • some ground black pepper
  • 3-4 lemon wedges
  • some shichimi pepper


  1. In a bowl, mix together the chicken with shio-koji by hand. Cover tightly and refrigerate for 2-3 hours to overnight. (If you simply don’t have time, just 30 minutes is still okay.)
  2. Heat the olive oil in the skillet of "Fukkura-san" over medium-high heat for 3 minutes.
  3. Add the chicken, skin-side down, and sauté until golden (about 3-4 minutes).
  4. Turn over the chicken pieces, add the garlic, and continue to sauté until the garlic is aromatic (1-2 minutes).
  5. Pour the sake and cover with lid. Turn down to medium-heat. Cook until the chicken is almost cooked through (about 2-3 minutes).
  6. Add the asparagus and tomatoes. Cover again and continue to cook for 3 minutes.

  7. Turn off the heat and let it rest (with the lid on) for 3 minutes.
  8. Uncover and season with some ground black pepper.
  9. Serve into individual bowls. Squeeze lemon and sprinkle some shichimi pepper to enjoy.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml