Tender, juicy chicken glazed in a rich, savory dashi-infused butter sauce — simple, elegant, and packed with umami!
Origin Dashi Butter Chicken
This modern fusion dish draws from Japanese culinary techniques, using dashi (a traditional Japanese broth) to add depth and umami to a buttery chicken dish.
What I Love About This Recipe
It’s quick to prepare but feels elevated thanks to the dashi-butter sauce. The balance of savory, buttery richness with light, juicy chicken is irresistible — great with steamed rice or veggies.
Also Read : Microwave Chocolate Pudding Cake
Dashi Butter Chicken
Course: Recipes4
servings30
minutes40
minutes450
kcalIngredients
4 boneless, skin-on chicken thighs (or breasts)
Salt and freshly ground black pepper
1 tablespoon neutral oil (like canola or grapeseed)
2 tablespoons unsalted butter
½ cup dashi (prepared from instant granules or homemade)
1 tablespoon soy sauce
1 teaspoon mirin (optional)
1 teaspoon lemon juice
Chopped chives or green onions, for garnish
Directions
- Season chicken with salt and pepper.
- Heat oil in a large skillet over medium heat. Place chicken skin-side down and cook until golden and crisp, about 5–7 minutes. Flip and cook the other side until cooked through. Remove chicken and set aside.
- In the same pan, add butter. Once melted, pour in dashi and soy sauce. Add mirin if using. Simmer for 2–3 minutes, stirring occasionally.
- Return chicken to the pan and spoon the sauce over it to glaze. Cook for another 1–2 minutes.
- Finish with a splash of lemon juice.
- Garnish with chives or green onions. Serve with steamed rice or vegetables.
Notes
- Use good-quality dashi for maximum flavor. You can prepare dashi using kombu (kelp) and bonito flakes or use instant dashi granules.
- Skin-on chicken gives the best texture and flavor, but skinless works too.
- Add a bit of garlic or grated ginger for extra depth.
