Japanese chicken and mushroom stir-fry

If you can get your hands on fresh shiitake mushrooms – plump, earthy and full of umami - cooking them up in a Japanese-style stir-fry is the perfect way to use them. They're so full of flavour, you could even leave out the chicken for a vegetarian version.

Japanese chicken and mushroom stir-fry Credit: Justine's Flavours of Fuji

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 x 2 cm piece of ginger, finely sliced
• 1 clove garlic, finely sliced
• 2 tbsp vegetable oil
• 8 shiitake mushrooms, sliced
• 1 small eggplant, chopped
• 2 tbsp fermented soybeans
• 2 chicken thighs, chopped

Sauce

• 2 tsp sugar
• 1 tbsp soy sauce
• ½ tsp sesame oil
• 1 tbsp mirin
• 1 tbsp miso paste

To serve

• cooked rice 

Instructions

1. Combine sauce ingredients and whisk together.
2. Add oil to a hot wok and add the ginger and garlic, cooking until golden.
3. Add the chicken thighs to the wok and toss in the oil.
4. Add chopped eggplant and shiitake and toss for 1-2 minutes, or until the eggplant has softened.
5. Add the sauce, bring to the boil and toss again. Add soybeans, toss through, then remove from the stove. 
6. Serve hot with rice.

 

Justine's Flavours of Fuji premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.