Feb 2, 2008
Teriyaki chicken
I was given a Japanese cook book ages ago but never had the required ingredients to make most of the recipes. Until now that is. Earlier this week I ran around between shops like a made goose gathering common items in Japanese cooking and today marks the beginning of my foray into Japanese cuisine.
First dish I decided to make was teriyaki chicken. The recipe looked very simple and result was fantastic. With this recipe at your disposal, you’ll never need to buy the crappy premade bottled stuff at the shop ever again.
Do your partner and their stomach a favour and impress them with this tasty and classic Japanese dish.
Preparation time: 2 minutes
Cooking time: 5 minutes
Makes 4 small servings
Ingredients
- 60ml Japanese soya sauce (sweeter than the regular stuff, supposedly)
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 1/2 tablespoons sugar
- 4 chicken thigh fillets, with or without skin
- vegetable oil for frying
Method
- Combine the soya sauce, mirin, sake and sugar in a small bowl and stir until the sugar has dissolved.
- Heat oil in frying pan over medium-high heat then add chicken, skin sidedown and cook for 2-3 minutes or until golden. Turn over and cook for a further 2-3 minutes or until golden and almost cooked through. Remove from pan
- Discard any excess fat and oil from the pan and then pour in the soya mixture, increase the heat to high and bring to the boil. Cook for a minute or until the liquid has slightly reduced and has a nice sexy gloss to it.
- Return chicken to pan and coat well with the mixture until heated through. Remove from the pan and slice into 1.5cm wide strips. Serve.
Print this post
