About
In Japan, mushrooms (kinoko) are one of the quintessential flavors of autumn. Matsutake,shimeji, maitake, enoki, nameko, and shiitake each variety has its own aroma, texture, and depth of umami that enriches any Japanese dish. They are used in seasonal dishes like rice steamed in claypots, soups, and hot pots, instantly bringing the feel of autumn to the table.
Thanks to advances in cultivation techniques, many mushrooms once considered seasonal—such as shimeji, enoki, and king oyster—are now available year-round in supermarkets. Even so, mushrooms remain firmly tied to autumn in the Japanese mind and wild-harvested varieties carry an unmatched fragrance that pair perfectly with the crisp air of the season.
Nutritionally, mushrooms are low in calories yet rich in fiber, vitamins, and minerals. They support gut health and immunity, while natural glutamate and guanylate add a savory depth to broths and sauces.
This recipe features juicy chicken thighs sautéed with two types of mushrooms, finished in a bright yet rich lemon butter sauce. Crisped chicken skin adds an extra layer of aroma and flavor. It’s quick, hearty, and perfect for showcasing mushrooms at their best.
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1.3 lb. chicken thighs, boneless, skin-on
- 1 pack shimeji mushrooms, trimmed and separated
- 1 pack king oyster mushrooms, sliced Lemon slices, optional for garnish
- Italian parsley, optional for garnish
- A1 tsp. salt
- A1 tsp. garlic paste (or finely grated fresh garlic)
- A1 pinch sugar
- ACoarsely ground black pepper, to taste
- A2 tbsp. potato starch (or cornstarch)
- A2 tbsp. neutral oil
- B1 1/2 tbsp. butter
- B1 tbsp. soy sauce
- B1 tsp. sugar
- B1 tbsp. lemon juice
INSTRUCTIONS
- 1
Prep the mushrooms: Trim off and discard the base of the shimeji mushrooms and separate into pieces. Slice the king oyster mushrooms. Cut the chicken into bite-size pieces, scoring the sinew. Rub with A ingredients (salt, garlic, sugar, and black pepper) and let sit for 10 minutes. Dust evenly with potato starch.
- 2
Cook the chicken: Heat the oil in a skillet. Place the chicken skin-side down and sear until crisp, then flip and cook through. Remove from the pan.
- 3
Cook the mushrooms: In the same skillet, sauté the shimeji and king oyster mushrooms until tender. Return the chicken, add B ingredients (butter, soy sauce, lemon juice, and sugar), and stir gently over low heat until glazed.
- 4
Serve: Plate the chicken and mushrooms. Garnish with lemon slices and parsley if desired.
RecipeID
342
Tips & Notes
・For a stronger flavor, increase the soy sauce or finish with a sprinkle of salt and pepper.
・Keeps 2 days refrigerated, or up to 3 weeks frozen.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.