Kanpeki with chicken and shiitake mushrooms
4 servings
45 minutes
Kanpeki with chicken and shiitake mushrooms is a true masterpiece of Japanese cuisine, combining the tenderness of chicken meat, the rich flavor of shiitake mushrooms, and the slight spiciness of yakitori sauce. This dish embodies the philosophy of Japanese gastronomy, where each ingredient harmoniously complements one another, creating a perfect balance of textures and flavors. The key role is played by tamago — a Japanese omelet that adds special softness and a sweet hint to the dish. The aroma of sesame adds subtle nutty notes while fresh cucumber refreshes the taste. Kanpeki is not just food but a gastronomic journey where traditions blend with sophistication. The dish is perfect for serving in neat bento boxes or as part of an exquisite dinner where every detail matters. A true delight for those who appreciate the aesthetics of Japanese cuisine.
1
We are cooking Japanese rice.
- Sushi rice: 150 g
2
We cut fresh cucumber into very fine strips. We roast sesame for 2-3 minutes in a clean, dry pan. We salt the chicken (boneless and skinless thighs) and fry cubes of 2-3 cm, then add previously roasted (and salted) shiitake mushrooms (oyster mushrooms will also work), then simmer in yakitori sauce.
- Cucumbers: 1 piece
- Sesame seeds: 1 tablespoon
- Boneless chicken thigh fillet: 600 g
- Shiitake mushrooms: 150 g
- Salt: pinch
3
Preparing Japanese omelet (Tamago). Fry in thin slices and cut. Half of the recipe (2 eggs, half a tablespoon of mirin (sweet plum wine can also work — 140 g/dm3 sugar), half a tablespoon of soy sauce, half a teaspoon of sugar, fry like pancakes, roll into a tube). Add red pepper to taste, but a little.
- Chicken egg: 4 pieces
- Sake: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: pinch
- Sugar: 1 teaspoon
4
We place it in a deep dish, preferably with a constant vertical cross-section, like a box or just a deep plate — first pour in a small puddle of yakitori sauce (about 1-2 mm deep), then add rice, followed by chicken with mushrooms, top with cucumber, and then sprinkle with sesame.
- Sushi rice: 150 g
- Boneless chicken thigh fillet: 600 g
- Shiitake mushrooms: 150 g
- Cucumbers: 1 piece
- Sesame seeds: 1 tablespoon
