How to cook Japanese Chicken Teriyaki
The “teri” in teriyaki means “glossy,” and that’s the secret of this thing — you coat an ingredient with a light, thin glaze to give it incredible sweet-savory flavor and a lovely, shiny sheen.
The way to cook teriyaki is first to brown your ingredient on both sides in a hot skillet, then brush on the glaze, flipping and brushing on more glaze as you cook, until the ingredient is done. You can easily cook teriyaki on a charcoal or gas grill, too. So to prepare, say, swordfish steak teriyaki (like in the picture above), preheat a skillet over medium high heat.
Japanese Chicken Teriyaki by Pinoy Recipe dot net:
Japanese Chicken Teriyaki Recipe
- 2 tablespoons sake Japanese Rice Wine
- 1/4 cup mirin sweet Japanese rice wine
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh gingerroot
- Splash sesame oil
- 1 3/4 pounds chicken thigh fillets no skin or bones, preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon peanut oil
- 1 3/4 to 2 1/2 cups sushi rice cooked according to packet instructions
- Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
- Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.