COCO's Oriental Kitchen COCO's Coconut Miso Cream Chicken

Welcome to COCO's Kitchen!

Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.

And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.

What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.

Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...

COCO's Coconut Miso Cream Chicken
2015.11.07

Miso, soy bean paste, with coconut milk?
Well, I say, "why not?". It's a real fusion!

Before you try any of the recipes posted in this blog site, please click here and read the introduction.

8 - 9 ounce chicken thigh
Salt and pepper to season
Adequate amount of all purpose flour
Cooking oil
Asparagus
Chili powder

■For sauce
100 cc coconut milk
2 tsp miso paste
1/3 tsp sugar

Remove excess fat from the chicken, cut in to 2 inch pieces, season lightly with a little amount of salt and pepper. Combine the sauce ingredients and mix well. Cook the asparagus in boiling water.

1. Coat the chicken with all purpose flour. Shake the excess flour off. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat. Turn occasionally and cook throughly

2. Add sauce mixture and cook with low heat, occasionally pouring sauce over chicken. Cook until the sauce is thick(DO NOT BURN!). Add asparagus and coat it with the sauce.

3. Arrange on a plate, garnish with chili powder if desired. Bon appetit!

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