(This post has been updated from the original October 2011 version to provide a better experience for you)
Finally… as promised, Chicken Teriyaki! 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 also used this authentic teriyaki sauce in an epic slow cooker chicken teriyaki recipe which you should absolutely check out!
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!
I love how this sauce can be easily transferred into other wonderful kitchen creations. For example, have a look at my sticky teriyaki chipolata bites recipe – it’s chicken teriyaki gone party food!
What you will need:
For the Chicken
For the Rice
*I found mirin in Tesco for about £1.50 for those of you who are struggling to find it.
Firstly, put the soy sauce, mirin & caster sugar into a large oven proof saucepan and bring to the boil. Reduce the heat and simmer for about 15 mins until it becomes a sticky syrup.
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