Ingredients - 2 hearty servings

(for large size “Fukkura-san”) 

1 pound  chicken thighs (bones removed), cut into bite-size pieces

1/2 teaspoon each  salt and pepper

2 tablespoons  miso

2 tablespoons  mirin

1 tablespoon  sake

1/2 tablespoon  yuzu rind, sliced into thin strips (optional)

1.5 tablespoons  butter

1/2 tablespoon  sesame oil

4 oz  shimeji mushrooms

4 oz  king oyster mushrooms, sliced

2 cloves of garlic, sliced

1 tablespoon  sliced into thin strips

1 tablespoon  sake

3 oz  nira (Chinese chives),  cut into 2” length

(optional condiments)

thinly sliced scallion, sesame leaves, green chili, etc.

 Procedure

1. 1.Season the chicken with salt and pepper.  Set aside.
   

2. 2.In a small cup, mix together miso, mirin, first 1 tablespoon of sake, and yuzu rind.  Set aside.
   

3. 3.Heat the butter and sesame oil in the skillet of Fukkura-san over medium-heat.
   

4. 4.Arrange the chicken thighs (skin side down) on the skillet and saute until lightly browned (2-3 minutes).
   

5. 5.Turn the chicken over and continue to saute for additional couple of minutes.  (Picture A.)
   

6. 6.Transfer the chicken to another plate and set aside.  Add the mushrooms, garlic, and ginger to the skillet.  Saute for 1 minute.  (Picture B.)
   

7. 7.Bring the chicken back to the skillet (chicken should be arranged on top of the mushrooms).  (Picture C.)
   

8. 8.Cover and steam-fry for 2-3 minutes.
   

9. 9.Add the miso mixture and nira to the skillet.  Stir.  (Picture D.)
   

10. 10.Cover again and continue to steam-fry for additional couple of minutes or until the chicken is cooked through.
    

11. 11.Turn off the heat.  Bring the Fukkura-san to the table and serve into individual plates.  Top each serving with the mixture of condiments (optional).