The sauce has a creamy texture due to the yogurt that's used like heavy cream. The individual flavors really shine in this dish. I used chicken and a light touch of seasoning, but it still tastes quite rich and complex.
Cut the chicken on the diagonal into bite-sized pieces, and poke all over with a fork. Massage in the ◎ ingredients, and leave to marinate for at least an hour. (It's even better if you let it marinate overnight or a full day.)
Mix the ● ingredients together well, until there are no lumps.
Slice the onion and mushrooms thinly. Finely chop the garlic.
If you don't have time to marinate the chicken for at least 30 minutes, increase the katakuriko to 1 1/2 teaspoons to lock in the umami!
Sauté the onion in the pan over low-medium heat, seasoning with salt and pepper. Add the butter halfway through, and sauté the onions slowly until transparent and wilted.
Add the shiitake mushroom and sauté. Re-add the chicken, put in the ● ingredients and bring to a boil (for about 30 seconds!) Transfer to serving plates, sprinkle with parsley, and enjoy.
If you don't have time to marinate the chicken for at least 30 minutes, increase the katakuriko to 1 1/2 teaspoons or so to trap in the umami and moisture!
These are all the ingredients. The top photo just shows 1/3 of them.
Story Behind this Recipe
I've been trying a lot of recipes using yogurt and chicken, experimenting with ways to prevent the yogurt from splitting or becoming too overwhelming. This is the best recipe I've come up with so far, with the sweetness of onion and the umami of shiitake mushrooms, so I decided to upload it.
Don't over-stir fry the chicken, or it will dry out. At Step 6, just quickly heat it through or the sauce will separate. I added ketchup because just a little with the yogurt seems to make the chicken more tender - or that's what I thought anyway. If you have it, use Krazy Salt and black pepper instead of the salt and pepper.