Japan
Chicken Teriyaki
The glaze that gives the dish its name
“Teri” means shine, “yaki” means to grill or fry. Teriyaki thus describes not a sauce but a technique: meat cooked glossy with a glaze of soy sauce, mirin and sugar.
Traditionally made with fish in Japan, the chicken version became a favourite especially in the West – quick, sweet-salty and with that mirror-like glaze that glistens invitingly.
Ingredients
- Boneless chicken thighs500 g
- Soy sauce4 tbsp
- Mirin3 tbsp
- Sake (or water)2 tbsp
- Sugar1.5 tbsp
- Ginger, grated1 tsp
- Sesame & spring onionto serve
★ = available authentic in the Asia Boutique
Preparation
Stir soy sauce, mirin, sake, sugar and ginger into a glaze.
Fry the chicken skin-side down until crisp, then turn.
Pour off the fat, add the glaze and simmer until syrupy and coating the meat.
Slice the chicken into strips and coat with the sauce.
Sprinkle with sesame and spring onion, serve with rice.
Make it original
Real mirin and brewed soy sauce give teriyaki its rounded shine – honey-soy mixes don't come close. Available in the Asia Boutique.