Chicken with Garlic Sauce – Myazaki Prefecture

This is one of those recipes that someone is going to say isn’t “authentic”, doesn’t sound Japanese, whatever.  I was given this recipe by a Japanese engineer who is here in America working with a nuclear power company.  This is from the Miyazaki Prefecture in Kyushu Island.  He assures me this is delicious any time of year and makes the house smell wonderful.  He had called to ask me “huge favor” – how to make American Fruit “Cottler”?  I told him I would be most honored to provide him the recipe and that it would be good with all kinds of fruit.  To show his gratitude, with a great deal of courtesy (and I could sense some homesickness), he shared one of his favorite home style dishes in return. They often add a pickled cabbage salad and rice for this meal.  I think it sounds a lot like Southern barbecued chicken and coleslaw.  Truly an East Meets South kind of recipe. 🙂

 Chicken with Garlic Onion Sauce

5 boneless chicken thigh fillets (with or without skin) I use split chicken wings – about 10, split into drummette and long section, tips removed
Salt
Freshly ground black pepper
 
Sauce
½ sweet onion, grated
4 garlic cloves, thinly sliced
6 Tbsp. cooking sake
4 Tbsp. Mirin
3 Tbsp. soy sauce 

Instructions:

Grate or very finely mince onion in a medium bowl and add all the Sauce ingredients in the bowl.  Rinse the chicken and pat dry with paper towel.  If you use the chicken with skin, prick the skin with a fork.   Salt and pepper chicken and put in a separate bowl in the fridge for about 30 minutes along with the sliced garlic.   In a non-stick frying pan, heat oil on medium heat, add just the chicken.  If the chicken has skin, cook the skin side first. Do not turn over the chicken until it’s nicely browned. After you turn over the chicken, lower the heat to  low. Adding in the garlic, cover half of the pan with the lid and cook for about 7 – 9 minutes.  When the chicken is cooked, add the Sauce. Cook on medium high heat for 2 minutes. Use a spoon to coat the chicken with sauce. Serve the chicken on a plate and pour the sauce over. Serve immediately.  I sprinkle with sesame seeds and thinly sliced green onion.

Pickled Cabbage Salad
½-1 cabbage, julienned or shredded
1 carrot, shredded
1/4  cup cilantro, chopped
3 scallions, chopped, green and white portions
 
Dressing
½ cup apple cider vinegar
3 Tbsp. sugar
2 Tbsp. sesame oil
2 Tbsp. white sesame seeds
Salt
Freshly ground black pepper

Instructions:

In a large bowl, combine all the ingredients for dressing and mix well. Add all vegetables in the bowl and refrigerate at least for 1 hour.

 

 


12 Comments (+add yours?)

  1. sybaritica
    Jul 31, 2012 @ 17:56:05

    Nice sauce idea … must try this!

    Reply

  2. kanzensakura
    Jul 31, 2012 @ 18:30:27

    I made this this weekend and used chicken wings instead of the thighs. It truly did make the house smell wonderful and made my tummy happy! Thank you.

    Reply

  3. kanzensakura
    May 05, 2014 @ 15:07:50

    Reblogged this on kanzen sakura and commented:

    It seems to be Reblog Monday!!! This is one of my first Japanese recipes posted. I hope y’all enjoy. This is good any time of the year.

    Reply

  4. FlaHam
    May 05, 2014 @ 16:09:36

    Kanzen, Smiling thank God a person can gain weight by reading the instructions. Gosh this sounds so good. I will be showing the wife this. Take care, Thanks Bill

    Reply

  5. Let's CUT the Crap!
    May 05, 2014 @ 16:33:13

    I can’t think what is better than garlic and onions. I can’t cook anything without them. This recipe has me drooling. 😀

    Reply

  6. SirenaTales
    May 05, 2014 @ 17:40:25

    Yum! Love the idea of East meeting South :). Reminds me of how my house smells right now (Indonesian Chicken–garlic, ginger, honey, soy sauce). Would love to try this. Thank you. xo

    Reply

  7. lightwalker1
    Mar 28, 2015 @ 16:56:19

    The recipes and photos look yummy. I don’t cook much but I love to bake. In love and light Cheryle

    Reply

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