Ingredients
- —160g chicken breast, cut into small street food-style cubes
- —1 small leek, cut into chunky pieces
- —1 handful of shiitake mushrooms, quartered
- —1 small piece of ginger (1 cm), grated
- —1 clove of garlic, finely chopped
- —1 teaspoon of lemon zest
- —Salt and pepper to taste
- —2–3 tablespoons of water for cooking
Instructions
Heat the pan until it gives that authentic street food sizzle.
Add the chicken cubes and let them brown as if they're cooking on a bustling Japanese street corner.
Once they start dancing in the pan, add the ginger and garlic for that ‘oh YES’ moment.
Add the shiitake mushrooms; they'll soak up the aroma and turn beautifully glossy.
The leek goes in last, nice and chunky, for that street-style bite.
Let everything mingle together for a few minutes until warm, fragrant, and slightly sticky.
Finish with a sprinkle of lemon zest, and you've officially become an izakaya chef.
Serving Tip
Serve in a dark bowl with three distinct ‘street stops’: chicken in one corner, shiitake mushrooms in another, and leek in the third. Let some steam rise for a dramatic effect. Add chopsticks and you're ready to go.
Storage Tip
Eat immediately; street food thrives on heat and aroma.