Sachiyo’s teriyaki chicken

teriyakiDid you know that ‘Teriyaki’ means ‘shiny cooked’? This is Sachiyo’s very simple recipe for it, so easy to make, although I have added sake and grated ginger to it for a bit more bite… Serve with rice, salad and/or vegetables. You could quickly stir-fry some courgettes in sesame seeds.

serves 2

2 chicken breasts or thighs (better as meat sweeter), skinless and sliced
3 tbsp Japanese soy sauce
3 tbsp mirin
1 tbsp sake
1 tbsp brown sugar or honey
knob of grated ginger
1 clove of garlic finely chopped
1 tbsp peanut oil
sesame seeds to garnish

First, prepare teriyaki sauce by adding all the ingredients together and marinate the chicken in the sauce for 15 minutes.

Heat oil and transfer the chicken pieces into the fat using a slotted spoon. When translucent add the rest of the marinade and let it bubble for a further 5 minutes. Take out the chicken and then reduce the sauce until it is thick and shiny. Ladle the sauce over the reserved chicken and serve.

For fish teriyaki, change the mixture to Soy sauce 3 tbsp : mirin 1 tbsp : sugar 1 tbsp

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