I love Japanese food. Sometimes I get to experiment cooking Japanese food. I haven’t tried sushi yet because I don’t have the bamboo rolling mat and suffice to say I’m not artsy-craftsy kind of person so I’ll just make a mess of it. Cooking tempura is still not successful because I can’t make the batter right, darn it. But this time I found a great recipe on Teriyaki Chicken which tastes like an authentic Japanese dish…well not at par with restaurant standards but still it’s teriyaki chicken!

The recipe is taken from this site.

Teriyaki Chicken

* 3/4 pounds chicken breasts or thighs
* 2 tbsp sake (rice wine)
* 4 tbsp soy sauce
* 4 tbsp mirin (sweet rice wine)
* 2 tbsp sugar
* *grated ginger

Preparation:

  1. Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
  2. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat.
  3. Remove some of the cooking oil just enough to cover the pan and pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done.This usually takes about 15-20minutes.
  4. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.

I didn’t slice mine but just ate the whole chicken part. I skipped on the grated ginger. To make this more upscale, stir-fry vegetables (carrot, bell pepper, green onion, garlic) with some of the sauce and plate it as side dishes.

Itadakimasu!

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