This is a simple yet delicious main dish packed with flavor and umami from perfectly balanced seasonings.
The richness of Japanese mayonnaise and butter pairs wonderfully with juicy chicken breast and tender mushrooms.
Perfect for those looking for a quick and satisfying meal.
15 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /2 Japanese long onion stalk (including green parts)
- 2 oz shimeji mushrooms
- 10 oz chicken breast
- A1 tbsp. sake
- A1 tbsp. Japanese mayonnaise
- A1 tsp. chicken bouillon powder
- A1/2 tsp. soy sauce
- Aa pinch of sugar (two-finger pinch)
- A6 shakes umami seasoning (e.g., Ajinomoto)
- A1 tbsp. potato starch
- 2 tsp. salted butter (divided into 2x 1tsp.)
INSTRUCTIONS
- 1
Thinly slice the Japanese green onion and separate the white and green parts. Trim the root from the shimeji mushrooms and break them apart by hand.
- 2
Slice the chicken breast diagonally into roughly 1/2 inch-thick pieces.
- 3
In a bowl or plastic bag, combine the chicken with all ingredients from section A (sake, Japanese mayonnaise, bouillon, soy sauce, sugar, umami seasoning, and potato starch) and massage well to coat the pieces evenly.
- 4
Heat a frying pan over low heat and melt half (1 tsp.) of the butter. Arrange the chicken in the pan, and top with the white slices of the Japanese long onion and shimeji mushrooms. Cover with foil and steam for 5–6 minutes.
- 5
Flip the chicken and cook uncovered for another 2 minutes.
- 6
Add the green parts of the Japanese long onion and remaining 1tsp. of butter. Toss quickly and remove from the heat.
RecipeID
182
Tips & Notes
You can adjust the flavor intensity by modifying the amount of chicken bouillon and soy sauce.
Separating the white and green parts of the Japanese long onion and adding them to the pan at different times creates both mellow sweetness and crisp texture.
Slice chicken breast against the grain for even texture and tenderness.
Use low to medium heat to avoid burning or drying out the meat.
Substitute chicken breast with chicken thigh or tenderloin if preferred.
You can also use maitake, enoki, or king oyster mushrooms instead of shimeji.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."