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Chicken Thigh Shiso Mustard Bake

Chicken Thigh Shiso Mustard Bake

Try this chicken marinated in shiso and mustard then baked for juiciness. It has a great aroma.

Ingredients: Serves 2

◇ Chicken thigh
250g (1 large thigh)
Salt and white pepper
a bit of each
★Shiso leaves (minced)
10 leaves
★Japanese mustard (tubed)
2/3 tablespoon
★Vinegar
1 tablespoon
★ Soy sauce
1 tablespoon
★Sake
1/2 tablespoon
Oven temperature
250 ℃

Steps

1. Poke a few holes in the chicken skin with a fork. Sprinkle with salt and white pepper.
2. Combine all of the ★ ingredients in a bowl and mix well. Put in a plastic bag together with the chicken and massage from outside of the bag.
3. Seal the bag after pressing out the air. Marinate in the refrigerator for about an hour.
4. Preheat your oven to 250℃. Place the chicken with the skin facing up on a grill pan over a baking sheet (or boiler pan). Baste the chicken with the leftover marinade.
5. Bake for 16 to 20 minutes, observing carefully to prevent burning. If it seems like it's going to burn, place aluminum foil on top.
6. Cut into desired sizes and enjoy.

Story Behind this Recipe

I tried making this using homegrown shisho leaves.