Bebe Taian: Teriyaki Tori-niku

July 31, 2012

Teriyaki Tori-niku

This one should be familiar! Teriyaki tori-niku: teriyaki chicken!

It's ridiculously easy, really. You can technically even make yaki-tori, chicken grilled on skewers, with this recipe. Just serve with rice and vegetables (try goma-ae!), and it's the perfect obento meal.

TERIYAKI SAUCE:
1/2c shoyu (soy sauce)
3/4c mirin (if you don't have mirin, use 4-5tbsp brown sugar and 1c water)
3/4c sake
2tbsp cornstarch
1/4c water
1/2tsp grated ginger (or about 1/2"-1")
A pinch of garlic powder, optional

Mix the cornstarch with 1/4c cold water. Put the other ingredients into your smallest saucepan and heat slowly, about med-low heat, until just bubbling, but not boiling. Add the cornstarch water to the pan and stir until it thickens. If it's too thick, add more water. Just be careful not to let it get too hot. Take it off the stove when it's thick enough.

TERIYAKI TORI-NIKU: Teriyaki chicken

1-2 boneless, skinless chicken breasts (you can use other meats; this is just my favourite), sliced into thinner strips
2-3tbsp vegetable oil
Skewers, if making yaki-tori
Pinch of pepper and salt
Sesame seeds to garnish, optional

Heat a pan with a little vegetable oil in the bottom of it, so nothing sticks. Cook the chicken on both sides, searing to keep in the juices. Add pepper and salt to taste. Add a little water into the pan and cover it to let the chicken cook the rest of the way through. It should be golden-brown on both sides. You can spoon some teriyaki sauce over it at this stage and let it cook in a little, or you can remove the chicken from the heat and drizzle it with the sauce on the plate. Optional: garnish the chicken with sesame seeds.

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