Ingredients
- Umamiyaki Sauce Ingredients:
- 180g (¾ cup) Umami Sauce
- 70g (â…“ cup) Mirin
- 60g (¼ cup) Lime Juice
- 70g (â…“ cup) Brown Sugar
- 9g (1 tbsp) Garlic
- 12g (1 tbsp) Ginger
- 3g (1 tsp) Chili Flake
- 30g (2 tbsp) Water
- 12g (1 tbsp + 1 tsp) Cornstarch
- Chicken Umamiyaki Ingredients
- 240g (8oz) Chicken Thighs, Diced
- 30g (2tbsp) Neutral Flavored Oil
- 170g (6 oz) umamiyaki Sauce
- 60g (½ cup) Snap Peas
- 70g (½ cup) Baby Bok Choy
- 45g (½ cup) Mushrooms
- Bean Sprouts, Garnish
- Scallions, Garnish
Equipment
- Small Sauce Pan
- Large Sauce Pan or Wok
Timing
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield
1 Quart Sauce, 1 Serving Fried Rice
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Create Umamiyaki Sauce
In a small sauce pan add the umami sauce, mirin, lime juice, brown sugar, garlic, ginger, and chili flake. Bring this mixture to a simmer for 5 minutes.
In a small bowl mix together the water and corn starch. While the sauce is simmering whisk in the cornstarch slurry.
Continue to simmer for 10 minutes to allow the sauce to thicken.
Optional: Strain through a 250 micron super bag to remove the garlic ginger and chili flake. Cool and store for up to a month.
-
Cook Chicken
In a wok over medium high heat add the oil and allow it to heat up and begins to shimmer.
Add the chicken and sauté until cooked through.
Remove the chicken from the pan and add the mushrooms.
-
Cook Vegetables
Cook the mushrooms until they become golden brown.
Add the snap peas and bok choy, sauté until translucent, about 1-2 minutes.
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Create Umamiyaki Stir Fry
Return the chicken to the pan and add the umamiyaki sauce. Cook for 2-3 minutes while stirring constantly.
The sauce will thicken as it reduces and glaze the chicken and vegetables.
Serve over rice or eat on its own.
