Cut the chicken thighs into bite-sized pieces and place in a plastic bag. Rub the meat with the seasonings marked by ◆, and let marinate in the fridge for about one hour.
Cut off the stem end of the mushrooms, and rip them by hand into easy-to-eat pieces. If they are hard to split, make a small slice at the base and rip from there.
Julienne the shiso leaves and place in a bowl of water. Shake apart the slices with chopsticks and then immediately remove from the water and pat dry (to remove bitterness).
Heat the olive oil in a frypan and fry the marinated chicken thighs. Once they have browned, cover the pan and cook until the chicken has been cooked through.
Once the chicken is cooked through, add the mushrooms to the pan, and quickly stir-fry on high heat. You can soak up the excess oil with paper towels if you would like.
Combine the ponzu soy sauce, mirin, and butter. Pour over the chicken and mushrooms and quickly mix together before turning off the heat. Immediately put the dish onto a plate, and once you've garnished it with the shiso, it's finished.
Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller.
Story Behind this Recipe
Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso.
Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot!