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
- 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.)
- Heat the olive oil in the skillet of "Fukkura-san" over medium-high heat for 3 minutes.
- Add the chicken, skin-side down, and sauté until golden (about 3-4 minutes).
- Turn over the chicken pieces, add the garlic, and continue to sauté until the garlic is aromatic (1-2 minutes).
- Pour the sake and cover with lid. Turn down to medium-heat. Cook until the chicken is almost cooked through (about 2-3 minutes).
- Add the asparagus and tomatoes. Cover again and continue to cook for 3 minutes.
- Turn off the heat and let it rest (with the lid on) for 3 minutes.
- Uncover and season with some ground black pepper.
- 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