Recipe
Teriyaki chicken
Chicken glazed in a pan in a glossy, sweet-and-salty sauce. Three basic ingredients and ten minutes of cooking.
Edited by EMA
Original JAPANITIES recipe. Results may vary with ingredients and equipment.
Checked on: · Source : JAPANITIES editorial recipe
Ingredients
- 2 boneless chicken thighs with skin
- Sauce: 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake (or water), 1 tbsp sugar
- 1 tsp neutral oil
- Sesame seeds and spring onion to serve
Method
- Prick the chicken skin with a fork and season lightly with salt. Mix all the sauce ingredients.
- Place the chicken skin side down in an oiled pan over medium heat. Brown for 5–6 minutes without moving it.
- Turn over, cover and cook for 5 minutes over low heat.
- Wipe off the excess fat with a paper towel. Pour in the sauce and let it reduce, spooning it over the chicken, for 2–3 minutes, until glossy.
- Slice and serve with rice, sesame and spring onion.
Tips
- Without mirin: 1 tbsp sake and ½ tbsp sugar for each tbsp of mirin.
- Sugar burns quickly: lower the heat as the sauce thickens.
- Also works with salmon or firm tofu.
Wine pairing
A fruity red with supple tannins goes with the caramelised soy. Prefer a lightly oaked wine and a sauce that is not too sweet. The editors’ suggestion is based on the flavours of the dish and the style of the wine: adapt it to your taste.
- Worth trying: Merlot-dominant red Bordeaux
- At the wine shop, say which style you want: dry, lightly oaked or with supple tannins.