When Sam and I have been to Hawaii to visit Sam’s dad, we do pretty much three things: go hiking, go swimming, eat plate lunch and poke. One pretty much only deserves plate lunch after a long hike and it sure can be tasty.
We discovered the joy of Shoyu chicken at Yama’s Fish Market in Honolulu after a long ridge hike. We were looking for Poke so found this deli on Yelp and ended up also ordering some Shoyu chicken. Shoyu just means soy sauce, as far as I can tell, and this is kind of like a slower cooked teriyaki.
We usually make it with bok choy, broccoli, asian broccoli or some other green. We’ll usually saute those in vegetable oil with a splash of sesame oil (a little goes a long way!) and some mirin and soy sauce. This braised bok choy from Serious Eats is pretty awesome, but it involves searing the bok choy first and then braising, which takes a lot of time. The extra pan sauce you get that’s a bit thick is really nice.
We’ll also serve it over rice with some Furikake on top! Furikake is a rice seasoning mix. While in Hawaii we also had Ahi and Ono encrusted with Furikake, so that may need to be a future post!
Here’s the recipe I use, adapted from Heather Likes Food
- 1.5 cups Soy Sauce
- 1 cup Water
- 1/2 cup Mirin (or sub rice wine vinegar)
- 4-5 cloves garlic minced
- 2 inch piece fresh ginger, minced
- 1 tsp red pepper flakes
- 2-3 lbs boneless skinless chicken thighs
- Mix all ingredients but the raw chicken in a bowl or large measuring cup
- Add chicken to slow cooker
- Pour liquid mix over the chicken, making sure that it’s covered
- Cook on High for 4 hours or on low for 8 hours
- When done cooking, take a cup liquid and reduce on stove for a few minutes to thicken the sauce
- Serve over rice