Easiest Way to Cook Delicious Yum yum Chicken Thigh with Japanese sweet soy sauce

Yum yum Chicken Thigh with Japanese sweet soy sauce. Great recipe for Yum yum Chicken Thigh with Japanese sweet soy sauce. Chicken Thigh is my all time favorite meat because it's moist and juicy :) This recipe is a mixture of my favorite ingredients, and the sauce will make all binded together well, and it will be good side dish to eat with rice :). Not that Yum Yum sauce in itself is unusual.

While most supermarkets carry commercially made yum yum sauce, I prefer to make my own. This way, I can control seasonings and any "heat. Making Hibachi Chicken at home is much easier than you'd think! You can cook Yum yum Chicken Thigh with Japanese sweet soy sauce using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Yum yum Chicken Thigh with Japanese sweet soy sauce

1. Prepare 100 g of Chicken Thigh.
2. You need 5 of Ginkgo nuts.
3. It's 2 of Shiso leaves.
4. It's 50 g of Yam potato.
5. It's 2 of Shiitake mushrooms.
6. You need 1 Tablespoon of oil(for saute).
7. You need 2 Tablespoons of Soy sauce.
8. It's 1 Tablespoon of Mirin (sweet sake).
9. It's 1 Tablespoon of Sake.
10. It's 2 pinches of Sugar.
11. It's 1 pinch of Salt (as needed).
12. Prepare 1 Teaspoon of Black sesame.

And to make it even more like the real thing, I've included the recipe for everyone's favorite dipping sauce - yum yum sauce - and the recipe for Hibachi Noodles! These easy Asian recipes are a great way to bring the Japanese steakhouse vibe to your own home without spending a bunch of time and money! Yum Yum Sauce is a delectable easy seven ingredient Japanese Steakhouse sauce that comes together in less than five minutes. Doubled the sauce, used regular salted butter instead of ghee and omitted the salt.

Yum yum Chicken Thigh with Japanese sweet soy sauce step by step

1. Cut the chicken thigh into big bite size about 1.5 inches cubes..
2. Cut the yam potato and shiitake mushroom into bite size about 1 inch cubes. Also, cut the shiso leaves into thin strips (just like ribbon)..
3. Mix soy sauce, mirin, and sake together, and set it aside..
4. Heat oil with low heat, and saute chicken thigh on a frying pan (start from the skin side) until its golden brown, then add ginkgo nuts and shiitake mushroom until all ingredients covered with oil..
5. Add 3 to 4, and mix well until all ingredients covered with 3, then add sugar..
6. Taste to see if it needs more salt, then if needed, add salt..
7. Plate 6 on a plate, and sprinkle black sesame seeds and cut shiso leaves..

Once the pin dropped, removed the chicken and shredded it off the bones. This is the best, EASIEST sticky honey soy chicken recipe I have come across, ever. And I've tried many over the years! It's a recipe by Claire from Sprinkles & Sprouts, a fellow Australian blogger. The sauce is very thin when you put it together and gets even thinner while baking, but miraculously, it suddenly thickens into an incredible glaze to squidge the chicken in.