Name: Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup
Cuisine: 和食
Ingredients: [Honey Mustard Chicken Sauté]; 2 chicken thighs; 1/2 onion; 1 tomato; Parsley, to taste; A pinch of salt; A pinch of pepper; 1 tbsp sake; 1 tbsp olive oil; 2 tbsp soy sauce; 1/2 tbsp whole-grain mustard; 1 tbsp honey; [Napa Cabbage & Chikuwa with Shio-Kombu and Sesame Oil]; 1/8 napa cabbage; 2 chikuwa (fish cakes); 8g shio-kombu (salted kelp); 1 tsp sesame oil; 1 tsp toasted white sesame seeds; Salt, to taste; [Daikon Radish & Mizuna with Tuna and Ponzu]; 1/3 daikon radish; 1/2 pack mizuna (Japanese mustard greens); 1 aburaage (fried tofu pouch); 1 can of tuna; 1 tbsp sesame oil; 2 tbsp ponzu; A pinch of salt; [Chicken Wing & Mushroom Egg Drop Soup]; 5 chicken wings; 2 shiitake mushrooms

About "Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup"

This filling four-course meal features Honey Mustard Chicken Sauté as the main dish, accompanied by two side dishes and a soup. The key to finishing everything in just 40 minutes lies in efficient prep and simultaneous cooking using two pans. It is packed with practical cooking techniques you can use every day, such as chicken prep, microwave hacks, salting to remove excess moisture, and making a fluffy egg drop soup.

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Video Timestamps

Tips for Making "Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup"

Prep
- Remove excess skin and fat from chicken thighs and even out the thickness to ensure uniform cooking and bring out the best flavor.
Prep
- Make cuts along the bone of the chicken wings to help release rich umami into the soup.
Prep
- Squeeze out excess moisture from salted or microwaved vegetables thoroughly to concentrate the flavors.
Heat control
- Sear chicken skin-side down over medium heat, then lower to medium-low to cook through evenly.
Seasoning
- Finish the chicken by tossing it in a sweet and savory sauce made of soy sauce, whole-grain mustard, and honey.
Soup tips
- For fluffy eggs, remove some ingredients, boil the soup over high heat, swirl in the beaten eggs, and leave untouched until they set.
Workflow
- Cook the chicken in two pans simultaneously while microwaving the cabbage to efficiently finish all 4 dishes within 40 minutes.

Ingredients for "Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup"

38 items

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[HoneyMustard Chicken Sauté]
2chicken thighs
1/2onion
1tomato
Parsley,to taste
Apinch of salt
Apinch of pepper
1tbsp sake
1tbsp olive oil
2tbsp soy sauce
1/2tbsp whole-grain mustard
1tbsp honey
[NapaCabbage & Chikuwa with Shio-Kombu and Sesame Oil]
1/8napa cabbage
2chikuwa (fish cakes)
8gshio-kombu (salted kelp)
1tsp sesame oil
1tsp toasted white sesame seeds
Salt,to taste
[DaikonRadish & Mizuna with Tuna and Ponzu]
1/3daikon radish
1/2pack mizuna (Japanese mustard greens)
1aburaage (fried tofu pouch)
1can of tuna
1tbsp sesame oil
2tbsp ponzu
Apinch of salt
[ChickenWing & Mushroom Egg Drop Soup]
5chicken wings
2shiitake mushrooms
1king oyster mushroom
1/2pack shimeji mushrooms
1/2pack enoki mushrooms
2eggs
600mldashi stock
Apinch of salt
Pepper,to taste
Oliveoil, to taste

How to Make "Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup"

1
[Honey Mustard Chicken Sauté]
2
Cut the onion and tomato
Cut the onion into 0.5cm wedges, cut the tomato into wedges, and finely chop the parsley.
3
Prep the chicken thighs
Carefully remove excess skin and fat, then make shallow cuts in the thicker parts to even out the thickness. Season with a pinch of salt and pepper, and sprinkle with 1 tbsp of sake.
Removing excess skin and fat eliminates off-flavorsEvening out the thickness ensures uniform cooking
4
Sear the chicken in a pan
Heat olive oil in a pan over medium heat and sear the chicken skin-side down. Once browned, flip it over, add the onion, and sauté. Continue cooking slowly over medium-low heat.
Sear skin-side down over medium heatFlip once nicely brownedCook over medium-low heat
5
Add the sauce and reduce
Add 2 tbsp soy sauce, 1/2 tbsp whole-grain mustard, and 1 tbsp honey to the pan. Cook while tossing to coat the chicken and reduce the sauce.
Coat everything thoroughly with the sauce
6
Plate and serve
Plate the chicken, garnish with the tomato and onion, and sprinkle with parsley.
7
[Napa Cabbage & Chikuwa with Shio-Kombu and Sesame Oil]
8
Cut the cabbage and chikuwa
Cut the napa cabbage in half, separating the leaves and the core. Chop the leaves into 1–2cm pieces, and slice the core diagonally into 3cm pieces. Slice the chikuwa into 5mm rounds.
Cut the leaves and core differentlySlicing the core diagonally helps it cook faster
9
Microwave the cabbage
Place the cabbage in a microwave-safe bowl, sprinkle with salt, cover with plastic wrap, and microwave at 600W for about 3 minutes. After heating, squeeze out excess moisture thoroughly using paper towels.
Squeeze out excess moisture thoroughly
10
Mix the ingredients
Add 8g shio-kombu, chikuwa, 1 tsp sesame oil, and 1 tsp toasted white sesame seeds. Mix well and season with salt to taste.
11
[Daikon Radish & Mizuna with Tuna and Ponzu]
12
Cut the daikon and mizuna
Peel the daikon and cut into 2–3mm quarter-rounds. Cut the mizuna into 2cm pieces, and tear the aburaage into bite-sized pieces by hand.
Peel the daikon skin thickly
13
Salt-massage the daikon
In a large bowl, combine the daikon and salt, massage well, and let sit for about 5 minutes to draw out moisture. Once softened, squeeze out excess moisture thoroughly using paper towels.
Squeeze out excess moisture thoroughly
14
Toss the ingredients
Add the tuna, aburaage, 1 tbsp sesame oil, and 2 tbsp ponzu, then toss. Add the mizuna (stems first, then leaves) and mix until well combined.
Add mizuna at the end to keep it crisp
15
[Chicken Wing & Mushroom Egg Drop Soup]
16
Prep and tear the mushrooms
Cut off the roots of the shimeji and enoki mushrooms, then tear them apart by hand. Tear the king oyster and shiitake mushrooms into bite-sized pieces by hand.
17
Prep the chicken wings
Make cuts along the bone of the chicken wings, and season with salt and pepper to taste.
Cutting between the bone and meat helps release more umami
18
Sear chicken wings and mushrooms
Heat olive oil in a pan over medium heat and sear the chicken wings skin-side down. Once browned, flip them over, add all the mushrooms, and sauté.
Sear skin-side down over medium heat
19
Add dashi stock and simmer
Once the mushrooms soften, pour in 600ml dashi stock and bring to a simmer.
20
Add the beaten eggs
Once the ingredients are cooked through, temporarily remove about half of them from the pan. Bring the soup to a boil over high heat, then swirl in 2 beaten eggs. Do not touch until the eggs begin to set, then stir gently.
Remove some ingredients before boiling the soupDo not touch until the eggs begin to set
21
Finish the soup
Return the removed ingredients to the pan, season with a pinch of salt to taste, and serve.

Food Science

Why This Dish Tastes So Good

Combining the inosinate found in chicken, tuna, and chikuwa with the glutamate and guanylate in tomatoes, onions, kelp, and mushrooms creates a powerful umami synergy. Additionally, the sweet honey, tangy mustard and ponzu, and salty, savory soy sauce balance the five basic tastes perfectly, resulting in a deep, satisfying flavor profile that you won't grow tired of.

Umami compoundsBalance of five basic tastes

Detailed Commentary on "Honey Mustard Chicken Sauté, Napa Cabbage & Chikuwa Salad, Radish & Tuna Salad, and Chicken Wing & Mushroom Egg Drop Soup"

* Content organized by topics from the video.

A Satisfying 4-Course Dinner in 40 Minutes

Here are 4 satisfying dishes perfect for busy weeknights, brought to you by Gucchi Fuufu. This hearty lineup features Honey Mustard Chicken Sauté as the main, accompanied by Napa Cabbage & Chikuwa with Shio-Kombu and Daikon & Mizuna with Tuna and Ponzu as sides, plus a Chicken Wing & Mushroom Egg Drop Soup. We will show you the real-time cooking process, aiming to finish everything in just 40 minutes. Packed with time-saving tips from prep to dual-pan cooking, this guide is perfect for your daily meal planning. Let's get cooking!

Efficient Ways to Prep Veggies and Mushrooms

First, let's prep the vegetables. Cut the onion into 0.5cm wedges, slice the tomato garnish into wedges, and finely chop the parsley. For the napa cabbage, chop the leaves into 1–2cm pieces, and slice the tough core diagonally into 3cm pieces—a professional touch that helps it cook faster and makes it easier to eat. Slice the chikuwa into 5mm rounds. Since the skin of daikon radish is tough near the surface, peel it slightly thick. (You can save the skin for soups!) Cut the daikon into 2–3mm quarter-rounds, and chop the mizuna into 2cm pieces. Tear the aburaage by hand, and prep the mushrooms (shimeji, enoki, king oyster, and shiitake) by tearing or breaking them apart for the soup.

Prep Techniques to Bring Out Chicken's Flavor

Next, prep the chicken for the main dish and soup. For the chicken thighs, carefully remove excess skin and fat. This simple step eliminates off-flavors and dramatically improves the final taste. Additionally, make shallow cuts in the thicker parts of the meat to even out the thickness, ensuring it cooks uniformly when sautéed. For the chicken wings used in the soup, make cuts along the bone. This allows the rich umami from the bone to dissolve into the soup and helps the flavors penetrate deeply. Once prepped, season both the thighs and wings with salt and pepper, and sprinkle 1 tbsp of sake over the thighs.

Simultaneous Cooking with Two Pans

With the prep done, we move on to cooking. First, sprinkle a little salt over the daikon and cabbage to draw out moisture, and microwave the cabbage (covered with plastic wrap) at 600W for 3 minutes. Meanwhile, heat olive oil in two separate pans. Sear the chicken thighs in one and the chicken wings in the other, both skin-side down over medium heat. Once beautifully browned, flip them over. Add the onion to the chicken thigh pan, and all the prepped mushrooms to the chicken wing pan. Once the mushrooms soften, pour 600ml of dashi stock into the chicken wing pan to simmer. Lower the heat to medium-low for the chicken thighs to cook them through gently.

Squeeze Out Moisture for Flavorful Side Dishes

While the soup and chicken are cooking, whip up the two side dishes. First is the Napa Cabbage & Chikuwa with Shio-Kombu. Squeeze the excess moisture out of the microwaved cabbage using paper towels. This step is crucial, as excess water will dilute the flavors. In a bowl, combine the cabbage, chikuwa, 8g of shio-kombu, 1 tsp of toasted white sesame seeds, and 1 tsp of sesame oil. Mix well and season with salt to taste. Next is the Daikon & Mizuna with Tuna and Ponzu. Squeeze the salted daikon thoroughly, then toss with the canned tuna, aburaage, 2 tbsp of ponzu, and 1 tbsp of sesame oil. Finally, fold in the mizuna (stems first, then leaves) for a side dish with a delightful, crisp texture.

Finishing the Chicken and Fluffy Egg Soup

Finally, finish the main dish and soup. Lower the heat on the chicken thigh pan, add 2 tbsp of soy sauce, 1/2 tbsp of whole-grain mustard, and 1 tbsp of honey, and cook while tossing to coat the chicken in the sweet and savory sauce. For the soup, use a professional technique to get fluffy eggs: since too many ingredients will cause the egg to clump around them, temporarily remove about half of the chicken wings and mushrooms. Bring the soup to a boil over high heat, then swirl in 2 beaten eggs. Leave them untouched until they begin to set, then stir gently for a restaurant-quality fluffy texture. Return the ingredients, season with a pinch of salt, and you're done! All dishes are beautifully completed within the 40-minute target.

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