Pan-fried Chicken with Miso and Mayonnaise

Pan-fried Chicken with Miso and Mayonnaise

Stir-frying with a dollop of mayonnaise adds richness to the chicken.
The vegetables are also irresistible.

Ingredients: 2 servings

Chicken breast (thigh is also OK)
Shimeji mushrooms
1/2 packet
as needed
Salt and pepper
to taste
1 tablespoon
1 tablespoon
For the sauce
2 tablespoons
2 teaspoons
1 teaspoon


1. Cook the broccoli and set aside.
2. In a bowl, combine all the ingredients for the sauce and set it aside. I usually make a little more sauce than this recipe calls.
3. Slice the chicken breast diagonally into strips, then season with salt and pepper.
4. In a skillet over medium heat, pan-fry both sides of the chicken until browned. Add shimeji mushrooms, drizzle with 1 tablespoon of sake, then cover the skillet to steam-fry until done.
5. Remove the lid. Fry more if any excess juice is still in the skillet. Add the sauce and mix it well, then turn off the heat. Adjust the amount of sauce to your preference.
6. Add and mix the cooked broccoli and it is done. If you are worried about scorching the chicken, you can turn off the heat when you add the sauce at Step 5.
7. If you love mayonnaise, you can reserve some of the sauce and drizzle it on top of the chicken when serving.

Story Behind this Recipe

Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.