- Chicken thighs
- King “Trumpet” mushrooms
- Sandwich bread or roll (We like to use homemade koppe pan bread see recipe)
- Dijon mustard
- Kewpie or homeade “Japanese” mayo
- Lettuce/onion/tomato as desired for sandwich filling
- Cooking oil (netural like canola or bran oil)
- Sake, salt, pepper
Wash and dry the mushrooms then cut into 1/4 inch strips long ways (Vertical). Next Add 2 table spoons oil in a pan heat. Cook the mushroom until they’re a golden color remove and set aside.
Cut chicken thighs into bite size strips, salt Add 1table spoons to a bowl and lightly toss so that the strips are coated with the sake and add salt and pepper to taste.
In a pre heated hot pan add the chicken and lightly sear the strips . Next Wipe out any excess oil with a paper towel, then add 3 teaspoon of sake to the pan. Return the mushroom to the pan with the chicken. Cover and steam everything for about 2-3 mins or until the chicken is cooked through
While your chicken is steaming, cut your favorite sandwich loaf open or split the koppe pan if using
Depending on your preffrence add the mayo or dijon. I suggest one side with the mustard and hte other side generously with the kewpie, then add your chicken and mushroom and finally add tomatoes, lettuce or even cheese if you wish. Wrap with butcher paper for a “deli” presentation. ENJOY