Ingredients
- 250 grams Chicken thigh
- 1 bit of each Salt and white pepper
- 10 leaves Shiso leaves (minced)
- 2/3 tbsp Japanese mustard (tubed)
- 1 tbsp Vinegar
- 1 tbsp Soy sauce
- 1/2 tbsp Sake
- 250 C Oven temperature
Instructions
- Poke a few holes in the chicken skin with a fork.
- Sprinkle with salt and white pepper.
- Combine all of the ingredients in a bowl and mix well.
- Put in a plastic bag together with the chicken and massage from outside of the bag.
- Seal the bag after pressing out the air.
- Marinate in the refrigerator for about an hour.
- Preheat your oven to 250C.
- Place the chicken with the skin facing up on a grill pan over a baking sheet (or boiler pan).
- Baste the chicken with the leftover marinade.
- Bake for 16 to 20 minutes, observing carefully to prevent burning.
- If it seems like it's going to burn, place aluminum foil on top.
- Cut into desired sizes and enjoy.
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