Glazed with a scrumptious soy-butter sauce, this Butter Shoyu Rooster will win your loved ones‘s coronary heart! It’s a easy recipe that produces an expensive consequence. The hen is exceptionally moist and tender and so flavorful. It‘s prepared in simply 25 minutes.
Seeking to dial issues up in your common hen recipes? This Butter Shoyu Rooster (バター醤油チキン) goes to be a win. It’s the tastiest, most foolproof hen dinner I do know, and my kids can attest to that.
It can remind you of Teriyaki Sauce, however with the addition of butter, the sauce is creamier with a tinge of sweetness and depth of taste.
What’s Butter Shoyu Rooster?
Shoyu (醤油) is soy sauce in Japanese, so butter shoyu means butter-flavored soy sauce. When you’ve got by no means mixed these two substances collectively, you can be pleasantly stunned by how scrumptious the duo brings to a dish.
In Japan, you will notice many dishes flavored with this mix and we name it ‘butter shoyu aji‘ (醤油バター味). Whether or not it’s for a sauteed dish, grilled corn, or wafu pasta (Japanese-styled pasta), butter provides a wealthy creaminess and sweetness to the salty, savory soy sauce. It makes probably the most luxurious sauce when glaze over meats, greens, and even noodle dishes. To not point out, soy sauce provides us a well-known style to the dish.
Elements You’ll Want
The substances for the butter shoyu sauce is pretty primary and brief, however it has all that it takes to counterpoint a dish.
- Pores and skin-on hen thigh (see why within the cooking suggestions part)
- Sake
- Mirin
- Soy sauce
- Sugar
- Butter
Find out how to Make Butter Shoyu Rooster
- Pan sear the hen on the pores and skin facet till golden brown.
- Flip to cook dinner the opposite facet and add sake to steam the hen till cooked by.
- Season the hen with the sauce.
Cooking Suggestions
- Use skin-on hen thighs – As an alternative of utilizing hen breasts, I choose to make use of hen thighs. Fattier than lean meat, they’re much less prone to flip dry on the warmth. The pores and skin from the thigh provides further taste and retains the meat moist and juicy. I like to recommend eradicating the bone first so it’s quicker to cook dinner.
- Sear till golden brown – The second the oil will get scorching, it’s time to provide the hen a deep, good sear for presentation and crispness. You’d wish to go for a bit darker brown (not burnt) since we’ll be giving the meat a fast steam later that may take away among the colours.
- Use sake for steaming – Sake not solely masks undesirable gamey taste but additionally provides good umami. If you happen to don’t have sake, you need to use white wine (dry sherry can be an excellent sub). Alternatively you need to use water, however no extra layer of taste to the hen.
- Spoon the sauce over the hen – After including the sauce to the pan, repeatedly spoon the sauce over the hen whereas the sauce is being decreased. It’s an additional step, however I believe it’s actually value it in the long run.
What to Serve with Butter Shoyu Rooster
In case you are pondering of cooking hen tonight, positively give this recipe a strive. There is no such thing as a have to marinate, and you’ll end cooking in 20-Half-hour!
Serve the Butter Shoyu Rooster with steamed rice and miso soup alongside a vegetable facet dish and also you’ve obtained a scrumptious meal for the household.
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To Steam and Add the Sauce
Energy: 659 kcal · Carbohydrates: 9 g · Protein: 38 g · Fats: 47 g · Saturated Fats: 17 g · Polyunsaturated Fats: 8 g · Monounsaturated Fats: 17 g · Trans Fats: 1 g · Ldl cholesterol: 233 mg · Sodium: 1016 mg · Potassium: 476 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 300 IU · Calcium: 22 mg · Iron: 2 mg
Editor’s Notice: The publish was initially revealed on February 14, 2011. It was up to date with new pictures and extra useful content material on Could 14, 2021, and republished on August 19, 2024.
