Japanese Ginger Soy Braised Chicken
Toriniku shigureni is a Japanese-style simmered dish of ground chicken cooked down with julienned ginger, soy sauce, mirin, and sugar until most of the liquid evaporates. The chicken is browned first over medium heat, then ginger is added for its sharp bite before the braising liquid goes in. As the sauce reduces over six minutes, it concentrates into a sweet-salty glaze that clings to the meat. The ginger tames any gamey notes while adding warmth, making this a versatile topping for rice bowls or a compact side dish for packed lunches.
Adjust Servings
Instructions
- 1
Julienne ginger finely and break up ground chicken.
- 2
Heat oil and cook ground chicken over medium heat until no longer pink.
- 3
Add ginger and stir-fry for 1 minute.
- 4
Add soy sauce, mirin, sugar, and water; simmer for 6 minutes.
- 5
When nearly reduced, add scallion and toss briefly.
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