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Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce

Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce

This dish is richly flavored but still has a light aftertaste, which I love.
A mild simmered dish with western flavors.

Ingredients: 2 to 4 servings

Chicken (thigh or breast meat)
2
Shimeji mushrooms
1 bunch
Soy beans (canned, cooked in water)
100g
Garlic
1 clove
◎Meiji Bulgarian yogurt (plain yogurt)
80g
◎ Ketchup
5 tablespoons
◎White wine
1 tablespoon
◎ Bouillon granules
1 teaspoon
◎ Sugar
1/2 teaspoon
Cake flour
1 tablespoon
Salt and pepper
To taste
Olive oil
as needed

Steps

1. Remove any sinews or excess fat from the chicken and cut into bite sized pieces.
2. Break up the shimeji mushrooms and chop the garlic finely. Drain the beans well. Combine the ◎ ingredients.
3. Heat the olive oil in a frying pan and add garlic. Fry over medium heat. Coat the chicken with flour and fry until golden brown for about 3~4 minutes.
4. Add the shimeji mushrooms, soy beans and the combined ◎ ingredients, and simmer over low heat for about 10 minutes. Taste and season with salt and pepper. Turn off the heat.
5. Transfer to a serving dish.

Story Behind this Recipe

I like the mild flavor of tomato cream sauce. I wanted to make a rich but still light dish so I used yogurt instead of cream.