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Mirin Baked Chicken with Shitake Mushrooms

This succulent entrée is crazy simple.  The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce.  The oven does all the magic.  Try this chicken dish with Sweet Rice Timbales or Pressure Cooked
Garlic Mashed Potatoes and refreshing Napa Cabbage Slaw with Toasted Almonds.

6-8 shitake mushrooms

½ cup
2 tablespoons tamari or shoyu
1 pound bone-in skin-on split chicken breasts
1 three-inch sprig of fresh rosemary

  1. Preheat oven to 350 degrees F.  
  2. Wipe mushrooms clean with a damp towel or rag and slice in half.  Put mirin and tamari in an 8-inch baking dish.  
  3. Place chicken breasts, meaty side down, and mushrooms in the dish.  
  4. Remove leaves from rosemary sprig, chop them and sprinkle on top of the chicken.  
  5. Cover the dish and bake for one hour.  
Preparation time: 65-70 minutes
Makes 4 small servings

*sherry or white wine can be substituted


Will Lockmiller
Hi there! My wife and I are starting a small mushroom farm out in Duvall. We'll be selling our mushrooms at local farmers markets, and we were wondering if we could have permission to reprint some of your recipes (with all due credit of course) that include shiitake mushrooms. We'd be distributing the recipes on small cards available at our sales booth. Looking forward to your thoughts on this. Thanks!
March 30, 2011, 8:46 am

Cynthia Lair
Abso-darn-lutely Will. Keep us posted on your mushroom selling efforts.
March 30, 2011, 9:41 am

Will Lockmiller
Thanks, Cynthia! Not sure why my original message posted here twice, but we're doubly grateful for your permission to reprint your recipes!
March 30, 2011, 9:47 am

Marilyn McClellan
I love your videos and watch them religiously. However, they often pause several times during the showing. I don't have this problem with other videos and wondered why it might happen with yours. Any ideas??? Thanks for the program. I love it.
March 30, 2011, 11:15 am

matt sexton
Just popped the dish in the oven, 'cept it's 6 drumsticks, regular old 'murican mushrooms. We'll see. I have really fast DSL and see zero pauses with the videos.
March 30, 2011, 4:58 pm

Angela Ang
This is my favorite dish in the book and in the world. I've made it so many times now I've lost count. I've made it for myself, for family and friends, for dinner's YUMMY!!! I love the juice especially over rice. I usually make it with chicken thighs and white mushrooms.
March 30, 2011, 7:16 pm

Patricia Doyle
Marilyn - this happened to me as well until my kids told me to let the video load properly first! Start the video, then stop it again - you'll see the pale line move along until it's all done. Then you can watch the whole thing without interruptions.
March 31, 2011, 3:09 pm

Julia Elman
I also make this recipe all the time, so many I cannot count either! My husband usually take the juice + 'shrooms and makes a cream sauce out of it. It's so delicious! We have always used baby bella mushrooms, but am going to try it out with shitake this week. Thank you Cookus Crew!
March 31, 2011, 8:23 pm

Anne Welsbacher
What do you think about doing this but with say risotto or tofu instead of chicken? Or do you need something more substantial to hold the juice?
April 5, 2011, 5:26 pm

Cynthia Lair
HI Anne, hmm. I suppose you could bake tofu in mirin and tamari but the chicken juices add quite a bit of flavor, whereas the tofu would just sort of absorb whatever is around it. I'd just marinate the tofu in mirin and tamari, brown it and the mushrooms in coconut oil and serve it over rice - which is sort of a whole other recipe...
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May 23, 2011, 6:39 pm

Anna Barresi
Do you think that dark meat would be good in this recipe as well. Bone-in chicken thighs, for instance?
September 14, 2011, 5:47 pm

Cynthia Lair
Anne, Oh yes, Thighs would be fabulous. Just lessen the cooking time by about 15 minutes.
September 14, 2011, 6:03 pm

Wendy DiPeso
Love your show and the simplicity of your recipes. Any chance your cast could film at NW SolarFest this year? Graham Kerr will be there also. July 28th at Shoreline Community College. We could set up the Solar Grill and a couple different types of Solar Oven for your use.
May 23, 2012, 9:22 pm

Jessy Walker
Best Chicken Ever!
May 29, 2012, 10:45 pm

Angela Spencer
Thought this would not have all that much floavor, but it was wonderful. I used chicken breasts with rib bones and I found they took a little longer to get up to temperature. When we dug into them, they were juicy and tender - just perfect. Thanks for another winner!
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