Sweet and Savory Chicken Thighs with Shiso Leaves

Sweet and Savory Chicken Thighs with Shiso Leaves

Use dashi stock granules to make a rich sauce to pour over the chicken. Enjoy with a glass of sake or with white rice.

Ingredients: 4 servings

Chicken thighs
2 tablespoons
Coarsely ground black pepper
a dash
as needed
Olive oil
as needed
100 ml
2 tablespoons
●Soy sauce
2 tablespoons
1 tablespoon
●Dashi stock granules
2 teaspoons
●Spring onion (finely chopped)
●Coarsely ground black pepper
a dash
Shiso leaves
8 leaves
White sesame seeds
to taste


1. Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
2. Combine the ● ingredients. Julienne the shiso leaves.
3. Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
4. Wipe off the excess oil from the frying pan and add the ● ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
5. To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.

Story Behind this Recipe

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.