Directions
Chicken teriyaki is a magical recipe, it manages to transform simple chicken bites into a delicious dish. And the secret is all about the sweet and sour teriyaki sauce, a simple mixture of soy sauce, mirin and sugar. A classic of Japanese cuisine, but also used as a base for marinating meat in many oriental barbecue and grill dishes, starting with the legendary Korean BBQ.
But on the chicken teriyaki sauce has an incredible effect. It does not only add flavor but also manages to soften the meat. You just have to marinate it for an hour in the sauce and you will cook a chicken as soft as a fried cloud.
You can serve Chicken teriyaki with lettuce and white rice: the chicken is very salty and you need a fresh shoulder to soften the savory taste. If you want to make the original Japanese Chicken Teriyaki, serve with finely chopped cabbage.
Simple, very easy to do, but once you have tried this recipe, your life will change! The recipe that you will find below is from the queen of homemade Japanese cuisine. The legendary Harumi Kurihara, who in her bible Harumi Kurihara’s Japanese home kitchen has collected dozens of recipes of real dishes, not sushi or quirks that the Japanese eat once a week. No, in this fantastic Japanese cookbook you will find the true recipes of a great cook: sauces, condiments, recipes for making broths, marinades and so you can finally discover the true face of Japanese cuisine and a lot of street food. If you are passionate about the cuisine of the Rising Sun, this book is the answer.
Ingredients and doses for making the Japanese Chicken teriyaki
For 1 person
- 1 chicken fillet of 150 grams
- 100 grams of cabbage or salad
- 1 clove of garlic
- 5 grams of ginger
- 15 grams of sesame seeds
Sauce
- 60 grams of soy sauce
- 50 grams of mirin
- 30 grams of sugar
How to make the Japanese Chicken Teriyaki
Crush both the garlic and ginger, chop them and place in a bowl.
Add the soy sauce, mirin, sesame seeds, and sugar.
Stir, dip the chicken, cover and marinate for 1 hour in the refrigerator. if you use a bag even better.
Drain the chicken and pat it dry with kitchen paper.
Now strain the teriyaki sauce and cook it in a saucepan for 15 minutes on a low flame.
It has to thicken and become denser, but be careful not to burn it.
Cook the chicken with 3 spoons of olive oil, browning it well, for 4-5 minutes per side. Pour in the sauce and cook for 1 minute. Arrange the Chicken Teriyaki in a dish.
Wash and cut the cabbage, then put dip it in a bowl with water and ice for 10 seconds. Dry and lay close to the chicken.
Pour more teriyaki sauce over the chicken and serve the dish.
If you want to prepare a dish that serves as a complete meal for a light and tasty lunch, combine the teriyaki chicken with steamed rice and add a lime wedge to refresh.
Which wine should be paired with teriyaki chicken?
We choose a soft and full-bodied white wine like a Chardonnay or a Vernaccia di San Gimignano. If you prefer a red wine a Brunello di Montalcino, Barolo, Syrah, Cabernet Sauvignon or Aglianico are ok.
If you want to combine a cocktail, the Margarita loves all the Japanese dishes made with soy sauce.
