Simmered Asparagus and Chicken in Creamy Sauce

Aomori’s asparagus is cultivated in the greenhouse as a winter vegetable from December through March. They are produced by the “forced cultivation” method, planting the parent root grown in summer in the greenhouse and harvesting them in winter. Aomori’s green asparagus in winter has good quality and taste and has received high praise from outside the prefecture.

Ingredients [2 serving(s)]

  • 2 (50g) asparagus
  • 80g chicken thighs
  • 1/2 (100g) onion
  • 1/2 bunch of shimeji mushroom
  • 100ml dashi of “yakiboshi” (toasted and dried small fish) (*Put one yakiboshi in 500ml of water and leave it overnight.)
  • 100ml milk
  • 1/2 tsp miso
  • 1/2 tsp curry powder (unsalted)
  • 10g butter (unsalted)
  • 3g (1/2 tsp) salt
  • Cornstarch melted with water (2tsp cornstarch powder mixed with 1tbsp water)
  • Pepper (optional)


  1. Put yakiboshi and water in the water pitcher and leave it overnight.
  2. Peel the hard skin of asparagus’s root and chop it coarsely.
  3. Slice the onion, cut off the stem of the shimeji mushroom, and loosen them.
  4. Mix yakiboshi dashi, milk, and miso to make combined seasonings.
  5. Heat butter in a frying pan, put onion, salt, and curry powder, and stir-fry until soft.
  6. Put and cook chicken thighs, and then add shimeji mushroom. Add asparagus and stir-fry for three minutes on low heat when the mushroom becomes softened.
  7. Add seasoning and simmer for three to five minutes on low heat.
  8. Add cornstarch melted in water, thicken it, and pepper to taste and serve.

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