Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso

Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso

Plenty of mushrooms and chicken seasoned in whole grain mustard and miso. This side dish goes nicely with both Japanese or Western meals.

Ingredients: 2 servings

Chicken thigh
1 fillet (250-300g)
Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
200 g
Japanese leek
◆ Whole grain mustard
1 tablespoon
◆ Miso
1 tablespoon
◆ Sake
2 tablespoons
◆ Sugar
1/2 teaspoon
◆ Grated garlic
as needed
Olive oil
1 tablespoon
Chopped young green scallions (optional)
to taste
Coarsely ground black pepper
to taste


1. Chop the chicken into bite-sized pieces. Combine the ◆ ingredients.
2. Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
3. 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.
4. When the chicken is evenly browned, add the mushrooms and Japanese leek, and sauté for 2-3 minutes until the mushrooms are tender.
5. 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.
6. 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!