Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
◆ Whole grain mustard
◆ Grated garlic
Chopped young green scallions (optional)
Coarsely ground black pepper
Chop the chicken into bite-sized pieces. Combine the ◆ ingredients.
Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
Heat olive oil in a frying pan over medium-high heat, then sauté the pieces of chicken skin side down. Turn them over when the skin becomes crisp.
When the chicken is evenly browned, add the mushrooms and Japanese leek, and sauté for 2-3 minutes until the mushrooms are tender.
Add the mixture of ◆ ingredients, stir up the pan to evenly coat the contents in the pan, then steam-cook on low heat for 4-5 minutes.
Remove the lid, and cook out any remaining liquid on high heat. Transfer to a serving dish. Garnish with green onions and coarsely ground black pepper, then it's ready to serve!
Story Behind this Recipe
I created my own version of a tasty dish of chicken and mushroom sautéed in whole grain mustard that I got from a neighborhood deli store. Adding miso gives a rich flavor, and whets the appetite!
Use your choice of mushrooms. It tastes great with an assorted variety. For shimeji and maitake, remove the stem ends, then shred. For King Oyster and shiitake, chop into bite-sized pieces. Since steam-cooking the chicken will evenly cook through the meat, only brown the surface for the initial frying.