Monday, 1 October 2012

Japanese Chicken Teriyaki

Chicken teriyaki is probably one of the most well known and liked Japanese dishes in the West. So it's not surprising that since I started this blog I've been asked many times to post a recipe for chicken teriyaki! I got this recipe from a Japanese chef called Seiya Nakano during a cooking class in the Dublin Cookery School. I was impressed to hear from him that Gordon Ramsay travelled to Galway to meet him to learn how to make the perfect Japanese sushi.
I've changed his recipe a little as I thought the original recipe was a little too sweet and I replaced clarified butter with rapeseed oil. If you'd like the sauce to be a little sweeter just add more sugar.
2 chicken breasts (skin on preferably)
Vegetable oil/ Rapeseed oil (for frying the chicken)
Teriyaki sauce
8 tbsp soya sauce
4 tbsp sake
4 tbsp mirin
2 tsp sugar

Serves 2

1. Mix all the ingredients for the teriyaki sauce in a bowl and set aside.
2. Heat the oil in a heavy based saucepan (medium to high heat).
3. Place the chicken breasts skin side down in the saucepan.
4. When the skin has become brown and crispy turn the chicken over and cook the other side.
5. When the chicken is almost cooked pour the teriyaki sauce over the chicken. At this point reduce the heat (medium to low).
6. While cooking the chicken and teriyaki sauce together use a spoon to pour the sauce over the chicken to ensure the flavour is fully absorbed.
7. Continue to cook until all the sauce is forming tiny bubbles and resembles a syrup.
How to eat:
Cut the chicken breast into slices as shown in the picture above. Pour the remaining sauce over the chicken. Serve with rice and vegetables.
Be careful not to let the teriyaki sauce get too thick and syrupy.
Why not:
Try this dish with beef, salmon or vegetables.

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