An authentic Japanese izakaya specialty featuring chicken oysters, seared over high heat with sweet onions and coated in a glossy fresh butter and soy sauce glaze.
Ingredients
- 600 g free-range chicken oysters
- 2 pieces yellow onion
- 2 cloves fresh garlic clove
- 2 pieces fresh scallion
- 3 tbsp naturally brewed koikuchi Japanese soy sauce
- 2 tbsp ryorishu Japanese cooking sake
- 1 tbsp hon-mirin Japanese mirin
- 30 g unsalted butter with 82 % butterfat
- 1 tbsp high-oleic sunflower oil
- 1 pinch unrefined fine salt
- 1 pinch black peppercorns in a peppermill
Method
- Carefully pat the chicken oysters dry with paper towels to remove any surface moisture, then season them with fine salt and freshly ground black pepper.
- Peel the yellow onions and slice them into even strips about five millimeters thick. Peel the garlic cloves and cut them into thin slices. Thinly slice the white and green parts of the scallions separately.
- In a small bowl, mix the koikuchi Japanese soy sauce, cooking sake and mirin until you have a smooth liquid.
- Heat the high-oleic sunflower oil in a large heavy-bottomed skillet or saute pan over high heat until it is shimmering.
- Place the chicken oysters flat in a single layer without overlapping. Let them sear undisturbed for three minutes, until a golden, crispy crust appears on the bottom.
- Flip the poultry pieces, lower the heat to medium-high, and immediately scatter the yellow onion slices and garlic all around.
- Saute everything for three minutes, stirring regularly with a spatula, until the onions become translucent, soft and slightly golden.
- Pour the soy sauce, sake and mirin mixture into the very hot skillet. Let it bubble vigorously for one minute, coating the pieces to deglaze all the pan juices and thicken the sauce.
- Lower the heat to very low, add the diced cold butter and swirl the pan vigorously for thirty seconds to emulsify the sauce into a silky, glossy glaze.
- Add the sliced white parts of the scallions to bring a fresh note, mix one last time off the heat, and serve immediately, scattering the green parts of the scallions over the dish.
Nutrition
Per serving
- Energy
- 282.5 kcal
- Protein
- 36.31 g
- Carbohydrate
- 4.02 g
- Fat
- 12.1 g
- Fibre
- 0.25 g
- Calcium
- 5.94 mg
- Iron
- 0.24 mg
- Magnesium
- 10.58 mg
