Japanese cuisine, Japanese food recipes.

The tip is to first brown chicken until crisp!
First:

Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper and flour thinly.

Cut Eringi in half and into 6-8 clusters.

Trim off the root of shimeji and separate into small cluster.

Cut peppers and red peppers into half lengthwise, remove seeds and stems, cut diagonally, rotating into bite-seized pieces.

Second:
Heat vegetable oil and 10g(0.35 ounce) of butter in a frying pan, cook both sides of chicken thighs until browned, add and cook eringi, shimeji, peppers and red peppers together.

Add remaining butter and ingredients for the and mix. Serve on a plate.

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