Time: 15 minutes.
Putting aside sushi and green tea, Teriyaki Chicken is undeniably the most popular Japanese food in the world. Commonly served as a bento set together with Japanese steamed egg (Chawanmushi), the Teriyaki Chicken topped the number one spot for decades in most major Japanese restaurants out there.
This Japanese dish is easy to make and healthy – cheap too! The fragrance coming from the combination of soy sauce and mirin, together with a light, beautifully grilled chicken thigh, is impeccable. Hats off to the Japanese that produce such a marvellous dish using the simplest ingredients.
- 300 g boneless chicken thigh with skin
- 1 1/2 tbs Japanese soy sauce
- 1 1/2 tbs mirin
- 1 1/2 tbs food wine
- 1/2 tbs sugar [Alt: Honey]
1. Slightly flatten the chicken. This is to ensure even and quicker cooking time for the chicken. Do not overdo this step.
2. Heat up a frying pan and add in 2 tbs oil. Grill the chicken with the skin down for around 3 – 4 minutes. Occasionally apply some pressure on the chicken. Prepare the sauce mixture in the mean time. Mix well.
3. Absorb excess oil coming out from the chicken with some papers. Flip the chicken and continue grilling for 2 – 3 minutes.
4. Flip the chicken again with skin side up. Pour in the sauce and bring it to a boil. Lightly bath the sauce on chicken with a spoon when the sauce starts to thickens. Remember to turn to a lower heat at this time. Take the chicken out when the sauce dries up.
5. Cut the chicken into your desirable size and serve them with rice (and chawanmushi too!) while hot! You may also replace the chicken with salmon if you like.
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