Five Grand Cuisine Fusion Basty
- Difficulty
- Total time
- 1 h
- Hands-on
- 1 h
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentoven, frying pan, pot, rolling pin
Tasteumami, light
Ingredients
- 1 chicken thigh
- 1 tbsp sesame oil
- 2 thumbs of ginger
- ½ Japanese leek
- 1 carrot
- 200 g Japanese yam
- 6 shiitake mushrooms
- 30 g ginkgo nuts in water (drained)
- 600 ml chicken broth
- Frozen pie sheets, to taste
- Potato starch, to taste
- Egg yolks, to taste
- Sesame oil, to taste
[A]
- 2 tbsp sake
[B]
- 1 tbsp light soy sauce
- 1 tbsp mirin
Method
- 1
Defrost the frozen pie sheets. In the meantime, cut the chicken thigh into bite-size pieces. Mix the [A] ingredients together and rub into the chicken.
- 2
Cut the carrot and yam into bite-size pieces.
- 3
Mince the Japanese leek and ginger.
- 4
Remove the base from the shiitake mushrooms and cut them into quarters.
- 5
Heat the sesame oil in a frying pan and saute the ginger and leek until fragrant. Then pour in the chicken broth and bring to a simmer. After, add the chicken, carrot, ginkgo nuts, yams, and shiitake mushrooms and simmer for about 10 minutes.
- 6
Mix in the [B] ingredients and season to taste with salt and pepper. Add potato starch and thicken to desired consistency. Then pour into an oven-safe dish.
- 7
Preheat your oven to 390°F/200°C. Roll out the defrosted pie sheets to desired thickness. Slice into strips about 1 cm wide.
- 8
Lace the pie sheet strips over the top of the bowl in a lattice, saving the final strips to wrap around the rim of the bowl.
- 9
Make an egg wash with the yolk and brush it over the top of the pie sheet strips. Bake in the oven until the crust turns golden brown, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).