Finally… as promised, Teriyaki Chicken!
So, the traditional Japanese book I borrowed from my Dad is called Everyday Harumi. It is probably worth mentioning that my Dad lived in Japan for about 6 months so will have obviously picked up quite a bit whilst he was there! He fully recommended this book as being jam packed with tasty and authentic recipes. So I thought I would give it a go : D
I used the recipe from the book for the teriyaki sauce but used my own cooking method to create the dish. This sauce made it, hands down, the most flavourful, lip-smacking meal I have ever made in my kitchen! I whole heartedly recommend this recipe to anyone!
What you will need:
- 2 Large Chicken Breast (or 3 medium)
- 50ml Light Soy Sauce
- 50ml Mirin (sweet Japanese white vinegar)
- 2 tbsp Caster Sugar
For the Rice
- 2 Portions Cooked Rice, cooled
- 1 x Garlic Clove, chopped
- 4 x Spring Onions, chopped
- 2-3 Small Mushrooms, chopped
Note: I found mirin in Tesco’s for about £1.50 for those of you who are struggling to find it.
First thing’s first. Preheat your oven to 200°C
Season the chicken with salt & pepper. Heat a little oil in a heavy based frying pan & fry the chicken breasts for about 5 minutes on each side, or until starting to turn golden.
Meanwhile, put the light soy sauce, the mirin & the caster sugar in a heavy oven proof saucepan & bring to the boil. Turn down the heat and simmer for about 15 mins until it’s like a runny sticky syrup.
When the sauce & chicken are ready, put the chicken in the saucepan with the sauce & spoon the sauce over to coat. Put in middle of the oven for about 15-20 minutes until the chicken is cooked through. Remove from the oven half way through and spoon the sauce over the chicken again.
Whilst that is in the oven, using the pan you fried the chicken in, fry the garlic and mushrooms for 1-2 minutes. Then add the spring onions & the rice. Season with salt and pepper, I also added a few chilli flakes for extra warmth and flavour but you don’t have to. Keep over a low heat to keep warm until the chicken is ready. Stir occasionally so it doesn’t catch and burn on the bottom.
Make sure you use cooked & cooled rice, otherwise you will make it difficult for yourself. I speak from experience, trust me! Another very important thing to mention about the rice is to rinse it. Rinse the rice before you cook it until the water runs clear to get rid of any starch. If you don’t, your rice will end up being sticky & stodgy. For this recipe, I also rinsed the rice after it was cooked before refrigerating until needed. This stopped it from sticking together whilst being cooled.
When the chicken is done, remove from the saucepan and cut into slices. Spoon the rice into dishes, place the chicken on top & pour over any leftover sauce.
And there you have it. A delicious, authentic & simple meal for two. Recipe is easily doubled, just make sure to bear in mind the size of the pans you are using.
I honestly can’t describe enough how tasty this meal really is. I implore you all to give it a go, you won’t regret it!
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Miss Kitchen Mason