Chicken Thigh ☆ in Ketchup Sauce

Chicken Thigh ☆ in Ketchup Sauce

This makes a tasty meal and is also good for bento lunchboxes. The flavors should please both children and adults alike.

Ingredients: 2 to 3 servings

Chicken thigh meat
200 g
Shimeji mushrooms
50 g
2 tablespoons
Japanese Worcestershire-style sauce
1 teaspoon
1 tablespoon
a dash
a dash


1. Chop the chicken into bite-sized pieces. For bentos, make them small, and for meals, make them a bit larger. Thinly slice the onion, chop the stem end of the shimeji mushrooms and shred.
2. Pour oil (not listed) into a well heated frying pan, then thoroughly brown the chicken, first skin-side down, on medium-strong heat.
3. Flip over the chicken, and brown both sides evenly.
4. Add the onion and shimeji mushrooms, and sauté until tender. Add the ketchup and Worcestershire sauce, and sauté on medium heat.
5. After the flavors blend evenly, add the milk, reduce to low heat, then season with salt and pepper to taste when it starts to simmer.

Story Behind this Recipe

Since my repertoire for chicken dishes was insufficient, I came up with a dish that I thought children would also enjoy. ♪