It’s time to liven up your main meal! Dashi-Braised Chicken with Soy, Ginger, Leek, Mushrooms and Sesame is amazingly simple to make, but your family will think you’ve gone all gourmet on them. Give it a try! #chicken #Asian #dashi #braise


Serves 4


1×1,6kg free-range fresh chicken
¼ cup tamari or regular soy sauce
2tbsp mirin
2 litres water
2 large handfuls (50g) bonito flakes (or use miso soup or mushroom stock)
⅓ cup vegetable oil
2 leeks, the white part thickly sliced
300g button mushrooms, halved
1 large thumb-sized piece fresh ginger, peeled and thinly sliced
salt flakes
2tbsp chives, finely chopped
1tsp toasted sesame seeds, to garnish


1 Pat the chicken dry with paper towel and place in a bowl with the soy and 1tbsp mirin. Roll the chicken around in the marinade to cover. Leave breast side down, cover and marinate 30 minutes.

2 Bring the water to the boil, stir through the bonito flakes and simmer 3-4 minutes. Strain, reserve the liquid (dashi) and discard the bonito. (Use miso or mushroom stock, if you prefer.)

3 Heat the oil in a large heavy-based pot. Pat the breast dry with paper towel and then place breast side down into the pot to brown the chicken on all sides. Reserve to the side.

4 Add the leeks, mushrooms and ginger to the pot and gently fry 3-4 minutes until softened. Pour in the dashi, remaining mirin, season to taste and then gently lower the chicken into the pot, breast side down. Simmer very gently for 20 minutes. Turn heat off and allow to sit a further 20 minutes.

5 Cut the chicken into pieces and serve with the dashi and vegetables, garnished with chopped chives & toasted sesame seeds.