We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Yuzu Kosho-Glazed Chicken Drumsticks
with Shiitake Mushrooms, Turnip & Rice Salad
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 700 Cals/serving
-
In this delicious, autumnal dish, you’ll be using yuzu kosho, a traditional Japanese ingredient. It’s an incredibly flavorful seasoning made from chiles, salt and the peel of the yuzu (an aromatic citrus fruit grown in East Asia). Yuzu, like most citrus, is at its juiciest and ripest during the colder months. In yuzu kosho, the brightness of the citrus zest balances the spiciness of the chiles, creating a complex heat with hints of sweetness. It’s so good, we’re using it twice in this dish: once in the salad dressing and once to glaze succulent chicken drumsticks.
Get Cooking
fresh
ingredients
Title
-
6 Chicken Drumsticks
-
½ cup Jasmine Rice
-
4 oz Shiitake Mushrooms
-
2 Scallions
-
6 oz Turnips
-
1 tsp Togarashi-Sesame Spice Blend (Ichimi Togarash, Black Sesame Seeds & White Sesame Seeds)
-
1 1-Inch Piece Ginger
- 2 Tbsps Mirin
- 2 Tbsps Ponzu Sauce
-
1 Tbsp Sesame Oil
- 1 tsp Yuzu Kosho
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Roast the chicken:
Preheat the oven to 450°F. Place the chicken drumsticks on a sheet pan. Top with all but a pinch of the togarashi-sesame spice blend and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned chicken drumsticks in a single, even layer and roast in the oven 30 to 32 minutes, or until browned and cooked through (the juices should run clear).
2
Prepare the ingredients:
While the chicken roasts, wash and dry the fresh produce. Remove and discard the stems of the shiitake mushrooms; thinly slice the caps. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove the stem ends of the turnips; cut the turnips lengthwise into wedges. Peel and mince the ginger. In a small bowl, whisk together the mirin, ponzu sauce, sesame oil and as much of the yuzu koshu as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the rice:
While the chicken continues to roast, in a small pot, heat 2 teaspoons of oil on medium until hot. Add half the ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice and 1 cup of water; bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Simmer 11 to 12 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.
4
Cook the mushrooms & turnips:
While the chicken roasts and the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the shiitake mushrooms and turnips and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Add the remaining ginger and white parts of the scallions; cook 2 to 3 minutes, or until fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.
5
Dress the rice, mushrooms & turnips:
Add 2 tablespoons of the yuzu kosho mixture to the bowl of cooked mushrooms and turnips. Add the cooked rice and toss to thoroughly coat; season with salt and pepper to taste.
6
Glaze the chicken & plate your dish:
Heat the same pan used to cook the mushrooms and turnips on medium-high until hot. Add the roasted chicken drumsticks and remaining yuzu kosho mixture; toss to coat. Cook, tossing occasionally, 1 to 2 minutes, or until the chicken drumsticks are completely coated. Divide the glazed chicken and mushroom-turnip-rice salad between two dishes. Garnish with the green parts of the scallions and remaining togarashi-sesame spice blend. Enjoy!
1
Roast the chicken:
Preheat the oven to 450°F. Place the chicken drumsticks on a sheet pan. Top with all but a pinch of the togarashi-sesame spice blend and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned chicken drumsticks in a single, even layer and roast in the oven 30 to 32 minutes, or until browned and cooked through (the juices should run clear).
2
Prepare the ingredients:
While the chicken roasts, wash and dry the fresh produce. Remove and discard the stems of the shiitake mushrooms; thinly slice the caps. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove the stem ends of the turnips; cut the turnips lengthwise into wedges. Peel and mince the ginger. In a small bowl, whisk together the mirin, ponzu sauce, sesame oil and as much of the yuzu koshu as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the rice:
While the chicken continues to roast, in a small pot, heat 2 teaspoons of oil on medium until hot. Add half the ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice and 1 cup of water; bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Simmer 11 to 12 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.
4
Cook the mushrooms & turnips:
While the chicken roasts and the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the shiitake mushrooms and turnips and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Add the remaining ginger and white parts of the scallions; cook 2 to 3 minutes, or until fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.
5
Dress the rice, mushrooms & turnips:
Add 2 tablespoons of the yuzu kosho mixture to the bowl of cooked mushrooms and turnips. Add the cooked rice and toss to thoroughly coat; season with salt and pepper to taste.
6
Glaze the chicken & plate your dish:
Heat the same pan used to cook the mushrooms and turnips on medium-high until hot. Add the roasted chicken drumsticks and remaining yuzu kosho mixture; toss to coat. Cook, tossing occasionally, 1 to 2 minutes, or until the chicken drumsticks are completely coated. Divide the glazed chicken and mushroom-turnip-rice salad between two dishes. Garnish with the green parts of the scallions and remaining togarashi-sesame spice blend. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered