Izakaya 88 Hours Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a medium bowl, whisk together the soy sauce, mirin, sake, sugar, sesame oil, minced garlic, and grated ginger until the sugar is dissolved.

2. 2

   Marinate the Chicken

   Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

3. 3

   Cook the Rice

   In a medium pot, combine the uncooked rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

4. 4

   Cook the Chicken

   Preheat a grill or a skillet over medium heat. Remove the chicken from the marinade, shaking off excess. Grill or sear the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 75°C (165°F).

5. 5

   Prepare the Vegetables

   While the chicken is cooking, heat a large skillet over medium heat. Add a bit of sesame oil if necessary. Add the sliced shitake mushrooms, cabbage, and julienned carrot, and stir-fry for about 5-7 minutes until the vegetables are tender.

6. 6

   Combine and Serve

   Once the chicken is cooked, allow it to rest for a few minutes before slicing. Serve sliced chicken over a bed of rice, topped with stir-fried vegetables. Garnish with chopped green onions.