A rich, buttery umami dish. Easy to make, healthy and deliciously satisfying.
This is a really simple dish. The main activity here is spooning the liquid over the meat. The rest is really about patience. But not too much...
INGREDIENTS
chicken fillet
mushrooms
butter
chopped ginger
white miso paste
light soy sauce
mirin - or shaoxing or dry sherry
butter beans
parsley
Watch the video
METHOD
Slice the mushrooms thickly
Heat oil in a frying pan on a medium-high heat and add a knob of butter
When the butter is melted and starts to bubble, add the fillet
Let it brown for a minute or two and turn it over
Let that side cook for 3-4 minutes and turn it over again
Add the mushrooms
Add 2 tsp of the chopped ginger ("lazy" ginger is good for this dish, as a bit of the liquid from the jar doesn't hurt)
2 tsp of white miso paste
Stir all that through
Add a good splash of soy and of mirin
Stir it through, tilt the pan and spoon the liquid over the fillet
Make sure the pan is not too high - safer being lower than too high - and cover it
After 10 minutes, check the liquid - you'll probably need to add some water. A couple of glugs will do
Cover it again
5 minutes later, lid off and turn the fillet over, spooning the liquid over it
Add a nice amount of butter beans
Stir them through, heat up a bit, lid stays off - let it reduce. Keep an eye on it, but around 10-15 minutes should leave you with a delightfully creamy sauce
Add chopped parsley and stir it through
Job done.