Remove any sinews or excess fat from the chicken and cut into bite sized pieces.
Break up the shimeji mushrooms and chop the garlic finely. Drain the beans well.
Combine the ◎ ingredients.
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.
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.
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.
I used edamame for this recipe. You can use any kinds of beans you like such as cooked dry soy beans, kidney beans or haricot beans. You can use cooking sake and vegetable oil instead of white wine and olive oil.