Shoyu Chicken and Edamame Rice

Shoyu Chicken

4-6 chicken thighs
1/2 cup shoyu (soy sauce)
1/2 cup sugar (white or brown)
1 clove garlic, crushed
1 piece of ginger, 1/4 inch thick and the width of a quarter
1-2 stalks green onions, chopped
Black pepper to taste
1/4 tsp sesame seed oil

1. Make the marinade by combining all of the ingredients except for the chicken.
2. Pour the marinade into a ziplock bag or a shallow pan. Add the chicken pieces, turning each piece to coat. If using a ziplock bag, squeeze out the extra air before sealing. If using a shallow pan, cover the pan tightly.
3. Refrigerate overnight in the coolest part of the fridge.
4. Place the chicken pieces on a foil-lined baking sheet/pan.
5. Preheat the oven at 350 degrees. Bake for 40-45 minutes.
6. Test for doneness before serving by piercing the middle of the chicken near the bone. The chicken is done when the juices run clear.

 

 

Edamame Rice

2 cups of short grain rice, cooked in a rice cooker
1 bottle (1.76 oz) Ochazuke Wakame furikake
1 bottle (7.05 oz) Nametake (seasoned mushrooms)
1 package (16 oz) frozen shelled Edamame (soybeans)

1. Add half of the furikake and nametake to the hot, freshly cooked rice. Mix well and taste before adding more furikake or nametake or the rice may become too salty.
2. Defrost the soybeans my rinsing in warm water. Drain the soybeans.
3. Add the soybeans to the rice mixture, mixing well.