Umami Chicken

Enjoy savory, juicy chicken! Umami Chicken is a dish that lets you fully appreciate the rich flavor of the meat. Its well-balanced seasoning enhances the chicken’s natural umami without overpowering it, delivering a deeply satisfying taste experience.

Umami Chicken is a dish made by marinating chicken in a savory seasoning blend and then cooking it. "Umami" refers to a savory taste that can be comforting and even addictive. In Japan, when the term is combined with the name of an ingredient, it typically refers to a dish that either brings out the ingredient’s natural flavor through specific cooking methods or has such an appealing taste that it keeps you coming back for more. This dish embodies both meanings of the word.

What makes this dish special is its juicy texture and savory flavor. The marinade—made with sake, salt, sugar, and garlic—infuses the chicken with deep flavor and enhances its richness as it cooks. The result is a moist, tender bite packed with umami that is sure to satisfy your taste buds.

It works well as a main dish and is also perfect for a bento (lunchbox). It is easy to make, so feel free to give it a try.

The key to the flavor of this dish lies in the marinade. The recipe uses a blend of sake, sugar, salt, and garlic—each of which plays the following roles:

• Sake: Reduces any unpleasant odor from the chicken while tenderizing the meat. It also adds depth of flavor. If you don’t have sake, white wine is a great alternative.
• Sugar: Not only adds sweetness but also helps keep the meat moist and juicy.
• Salt: Seasons the chicken and helps break down proteins, allowing the marinade to penetrate more deeply.
• Garlic: Adds a bold, distinctive flavor that enhances the chicken’s umami.

While soy sauce is often associated with Japanese cooking, it is best to avoid it when making umami chicken. Since the chicken is seared after marinating, including soy sauce in the marinade can cause it to burn during cooking. If you want a stronger flavor, try adding something like chicken bouillon powder, which doesn’t burn when heated.

One of the great things about umami chicken is that you can enjoy different flavors depending on the cut of chicken you choose.

When using thigh meat, the moderate fat content gives it a juicier texture and richer flavor. Cooking it with the skin on creates a delicious contrast—crispy on the outside, moist and tender on the inside.

On the other hand, chicken breast, which is leaner, is often considered a healthier option. Although it tends to dry out when cooked, this recipe includes a special technique (explained below) to keep it moist and tender. Feel free to choose the cut that best suits your preferences and dietary needs.

You can achieve a moist and tender finish in this dish by focusing on just two key points:

1. Marinate the chicken for at least 30 minutes

Ideally, the chicken should be marinated for 30 minutes to an hour. Marinating not only seasons the meat but also helps it retain moisture, resulting in a juicier texture. If you are short on time, even a quick 10-minute marinade can work—but for the best results, aim for 30 minutes to an hour.

2. Steam the chicken after browning

If you try to cook the chicken all the way through just by searing or sautéing it, the meat can easily dry out as too much moisture is lost. To avoid this, it is better to brown the surface first, then cover the pan and let the chicken steam. This method ensures the meat cooks through while staying moist and juicy.

These simple techniques can make a surprisingly big difference in texture. Try them out and see the difference for yourself with this recipe.

Ingredients

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Instructions

🕒 Total: 40 mins mins

Step 1
Cut the chicken into bite-sized pieces. Pierce each piece a few times with a fork to help the seasoning soak in better.

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Step 2
Place the chicken pieces in a plastic bag or bowl. Add sake, sugar, salt, and grated garlic, then massage everything together thoroughly. Let it marinate in the refrigerator for 30 minutes to 1 hour.

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Step 3
Heat oil in a pan and sear the chicken pieces over medium-high heat for about 2 minutes, until browned. Then, flip the chicken and cook for another minute or so, until the other side is also browned.

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Step 4
Cover the pan and let the chicken steam over low heat for 3 minutes.

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Step 5
Serve on a plate, garnished with vegetables such as lettuce or cherry tomatoes, if desired.

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To store

You can store it in the refrigerator for up to 2 days.