Yuzu Kosho Glazed Chicken Drumsticks
Blue ApronVegetarian
✓ Available this week · Aug 3 to Aug 9, 2026
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🧾 Diet fit
Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Preheat the oven to 450°F. Place the drumsticks on a sheet pan. Top with all but a pinch of the togarashi-sesame spice blend; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30-32 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
2
While the chicken roasts, rinse and dry all produce. Discard the mushroom stems and thinly slice the caps. Trim the scallion root ends; thinly slice, keeping the white bases and green tops separate. Trim and cut the turnips into wedges. Peel and mince the ginger. In a small bowl, whisk together the mirin, ponzu sauce, sesame oil, and as much yuzu kosho as you like.
3
Heat 2 teaspoons oil in a small pot over medium. Add half the ginger and cook stirring occasionally 1-2 minutes until fragrant. Add the rice and 1 cup water; bring to a boil. Cover, reduce to low, and simmer 11-12 minutes until absorbed. Fluff with a fork.
4
Heat 2 teaspoons oil in a nonstick pan over high. Add the mushrooms and turnips; season. Cook stirring occasionally 8-10 minutes until browned. Add the remaining ginger and white scallion bases; cook 2-3 minutes until fragrant. Transfer to a large bowl. Wipe out the pan.
5
Add 2 tablespoons of the yuzu kosho mixture to the bowl of mushrooms and turnips. Add the cooked rice and toss to coat; taste and season.
6
Heat the same pan over medium-high. Add the roasted drumsticks and remaining yuzu kosho mixture; toss to coat. Cook tossing occasionally 1-2 minutes until the chicken is completely coated. Divide the glazed chicken and mushroom-turnip rice salad between 2 dishes. Finish with the green scallion tops and remaining togarashi-sesame spice blend.
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Blue Apron
Yuzu Kosho Glazed Chicken Drumsticks
Blue Apron puts Yuzu Kosho Glazed Chicken Drumsticks with with Shiitake Mushrooms, Turnip & Rice Salad on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Place the drumsticks on a sheet pan. Top with all but a pinch of the togarashi-sesame spice blend; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30-32 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
- While the chicken roasts, rinse and dry all produce. Discard the mushroom stems and thinly slice the caps. Trim the scallion root ends; thinly slice, keeping the white bases and green tops separate. Trim and cut the turnips into wedges. Peel and mince the ginger. In a small bowl, whisk together the mirin, ponzu sauce, sesame oil, and as much yuzu kosho as you like.
- Heat 2 teaspoons oil in a small pot over medium. Add half the ginger and cook stirring occasionally 1-2 minutes until fragrant. Add the rice and 1 cup water; bring to a boil. Cover, reduce to low, and simmer 11-12 minutes until absorbed. Fluff with a fork.
- Heat 2 teaspoons oil in a nonstick pan over high. Add the mushrooms and turnips; season. Cook stirring occasionally 8-10 minutes until browned. Add the remaining ginger and white scallion bases; cook 2-3 minutes until fragrant. Transfer to a large bowl. Wipe out the pan.
- Add 2 tablespoons of the yuzu kosho mixture to the bowl of mushrooms and turnips. Add the cooked rice and toss to coat; taste and season.
- Heat the same pan over medium-high. Add the roasted drumsticks and remaining yuzu kosho mixture; toss to coat. Cook tossing occasionally 1-2 minutes until the chicken is completely coated. Divide the glazed chicken and mushroom-turnip rice salad between 2 dishes. Finish with the green scallion tops and remaining togarashi-sesame spice blend.
Yuzu Kosho Glazed Chicken Drumsticks is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Yuzu Kosho Glazed Chicken Drumsticks?
Yuzu Kosho Glazed Chicken Drumsticks is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
How long does Yuzu Kosho Glazed Chicken Drumsticks take to prepare?
Yuzu Kosho Glazed Chicken Drumsticks is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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