Chicken Teriyaki.
4 servings
30 minutes
Teriyaki chicken is one of the most famous dishes in Japanese cuisine, a delightful combination of sweetness, saltiness, and tenderness. The name 'teriyaki' comes from the Japanese words 'teri' (gloss) and 'yaki' (grilling), indicating the cooking method: meat is caramelized in a thick sauce to create an appetizing glaze. This recipe harmoniously combines the aroma of soy sauce, the sweetness of brown sugar, the spiciness of sake and mirin, along with a warming note of ginger. Thinly pounded chicken breast is gently marinated, then fried to a golden color and simmered in sauce for a rich flavor. It is served with fluffy rice garnished with chives, making the dish not only delicious but also aesthetically pleasing. Perfect for a cozy dinner or festive table!
1
Place each chicken breast between 2 pieces of film and pound to a thickness of 1 cm. In a bowl, combine soy sauce, sake, mirin, sugar, and 1 teaspoon of ginger, mixing until the sugar dissolves. Add the chicken and mix. Cover and refrigerate for 1 hour, flipping once.
- Soy sauce: 3 tablespoons
- Sake: 2 tablespoons
- Mirin: 1.5 tablespoon
- Brown soft sugar: 1.5 tablespoon
- Grated ginger: 3 teaspoons
- Chicken breast: 4 pieces
2
In a large pot, bring water to a boil, add rice, and cook for 12 minutes, stirring. Drain and add chopped chives and remaining ginger. Cover.
- Long grain rice: 300 g
- Chives: 2 tablespoons
- Grated ginger: 3 teaspoons
3
Discuss the chicken, keeping the marinade. Heat oil in a pan and fry the chicken over medium heat for 5 minutes, flip and fry for another 4 minutes. Transfer to a plate.
- Chicken breast: 4 pieces
- Vegetable oil: 2 tablespoons
4
Add the marinade and 3 tablespoons of water to the pan. Bring to a boil over high heat and return the chicken and its juices. Simmer for 5-6 minutes, turning once.
- Soy sauce: 3 tablespoons
- Sake: 2 tablespoons
- Mirin: 1.5 tablespoon
- Brown soft sugar: 1.5 tablespoon
- Grated ginger: 3 teaspoons
- Chicken breast: 4 pieces
- Long grain rice: 300 g
- Chives: 2 tablespoons
- Grated ginger: 3 teaspoons
5
Serve the chicken in whole pieces or cut diagonally into strips and skewer them. Serve rice as a side dish.
- Long grain rice: 300 g