Ingredients
Scale
- Teriyaki Sauce
- ½ cup Sake, (120 ml = 8 Tbsp)
- ½ cup mirin, (120 ml = 8 Tbsp)
- ½ cup soy sauce, (120 ml = 8 Tbsp)
- ¼ cup sugar, (60 ml = 4 Tbsp)
- ¼ cup Water
- 1 teaspoon cornflour
- Chicken Dish
- 800 g Chicken thigh fillets, skin-on (skin-off is fine, the skin just traps extra flavour)
- 1 cm ginger
- 1 clove Garlic, fresh, minced
- 2 tablespoons vegetable oil
- 1 dash sesame oil, ( optional)
- 3 stem spring onions, (2 to cook, 1 for garnish)
Notes
Note: Additional options for teriyaki sauce include ginger, garlic and sesame oil. I prefer to stay with the traditional base, instead adding these elements to the food during cooking.
Nutrition
Calories: 654kcal Carbohydrates: 29g Protein: 36g Fat: 41g Saturated Fat: 15g Cholesterol: 196mg Sodium: 2001mg Potassium: 471mg Fiber: 1g Sugar: 20g Vitamin A: 156IU Vitamin C: 1mg Calcium: 22mg Iron: 2mg
Directions
- Method – Teriyaki Sauce
- In a saucepan, combine all the ingredients, sake, mirin, soy sauce and sugar. Bring the mixture to a boil, then reduce heat to medium low and continuously stir the sauce until the sugar has dissolved.
- Then mix the corn flour with a tablespoon of water. Stir well and slowly add about half to the pot. Stir and watch the sauce. Add more of the corn flour mix, until you achieve a slightly thicker glaze. Simmer the ingredients for around 10 minutes or until the sauce starts to thicken.
- If the sauce becomes too thick, just add a little more water. You are looking for a consistency where the sauce is still thin but will lightly coat a spoon. When you mix the sauce or tilt the saucepan, small bubbles start to rise/appear. When this happens, the sauce is ready to use.
- The sauce will thicken further as it cools and also when added to the chicken/salmon/beef in the pan.
- Pour the sauce to a sterilised jar and keep the jar open until cool. Store in the refrigerator for up to 2-3 weeks.
- Method – Chicken Dish
- Take each piece of thigh fillet, trim the excess fat and any untidy skin from around the edges. Lay the fillet skin-side down, butterfly the thick end so that the fillet has uniform thickness. Turn over, skin side up and pierce with the tip of a knife in a few places to spread the flavour and release the fats. When finished, lay out the chicken and season with pepper and salt. There is no need to marinade the chicken in the sauce prior to cooking. (if you do you risk burning the sauce while cooking the chicken)
- Heat the pan on low to medium. Heat vegetable oil with a splash of sesame oil, add ginger and garlic to the oil, being careful not to burn it. Stir as you increase the heat to medium-high.
- Add the chicken thigh fillets skin-side down, being careful not to overload the pan. Leave space between each piece. Cook until golden brown (2-3 minutes), then turn over and cook for 1 minute. (800 grams should fit in a 28 cm fry pan however if necessary, remove completed batches to a plate, as required by the size of the pan)
- Now returning all the chicken skin side up in the pan, add most of the spring onions. Gently pour the sake over the chicken and cover with the pan lid. Allow to steam for a minute, then open the pan and allow the steam to dissipate.
- Pour the teriyaki sauce over the chicken and stir through coating each piece. (only use the amount of sauce you need to coat the chicken.) At this point you want the pan hot enough to gently thicken the sauce, but not burn it. When the chicken has the desired glaze, remove each piece to a cutting board and slice at an angle, then neatly transfer to warm plates with a bed of rice. Pour remaining sauce over the top and garnish with spring onions and sesame seeds.