This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice.
Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in the boiling water for 2 minutes. Drain, run under cold water to cool and set aside. In a small bowl or cup combine 2 tablespoons of cooking sake, 2 tablespoons of sugar, 3 tablespoons of soy sauce, 3 tablespoons of white rice vinegar and 50-100 ml (1½ – 3½ fl oz) of water. Cut 4 chicken thighs into bite-sized pieces, sprinkle with a little salt and dust lightly with cornflour. Heat 2 tablespoons of sesame oil in a frypan or wok over high heat and add 1 minced clove of garlic for a few seconds. Add the chicken and fry until sealed. Trim the bottom of the shimeji mushrooms and add them to the chicken. Add the mixed sauce ingredients and reduce the heat. Allow the chicken to simmer gently until almost cooked then add the beans to reheat them. Finally, add 2 lightly beaten eggs and gently stir through, allowing them to set in pockets.
To make the carrot kinpira, cut 4 carrots into small julienne. Heat 1 tablespoon of sesame oil in a frypan over medium heat and stir-fry the carrots until they just start to colour. Add 3 teaspoons of maple syrup and 3 teaspoons of mirin, keep cooking until the moisture from the carrots has evaporated. Add in 3 teaspoons of light soy sauce and cook until there is no liquid left in the pan. Allow the kinpira to cool a little before serving and sprinkle with toasted sesame seeds.
*chicken stew adapted from this recipe + carrot kinpara from this recipe
michelle picker cooks 