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Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.

The word ‘teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Estimated cooking time: 1 hour and 30 minutes

• 230 g chicken breast
• ¼ medium bunch of broccoli
• ¼ large carrot

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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

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Serves 4
Preparation time: 12-15 mins

• 2 tablespoons thinly sliced leeks
• 1 baby cucumber (about 100g/3 1/2 oz), washed
• 2 fresh shiso or large basil leaves, shredded
• 1 1/2 teaspoons grated ginger
• 400 g (14 oz) fresh sashimi-quality tuna
• Black sesame seeds,(optional)

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Japanese Classic Miso soup with Tofu is a quick, easy and light soup and is a staple of Japanese cuisine, both nutritious products from the healthy soybean.

Serves 4
Preparation time: 10 mins
Cooking time: 8 mins

• 5 teaspoons dashi powder dissolved in 750 ml (3 cups) water or 750 ml (3 cups) Dashi Stock
  
• 2 tablespoons dried wakame seaweed, torn
• 4 tablespoons red miso paste
• 150 g (5 oz) silken tofu, cubed
• 1 tablespoon thinly sliced spring onions, to garnish
• 10-12 pickled apricots, to serve (optional)

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