1. Japanese Teriyaki Sauce
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Japanese Teriyaki Sauce For 3 people
Cornstarch 15 g Minced ginger 7.5 gr Minced garlic 5 g Mirin 45 ml Soy sauce 120 ml Honey 15 ml Brown sugar 110 gr Sesame oil 15 ml
What is Mirin?
- Mirin is a sweet seasoning with a light yellow color, slightly thicker than water. It contains about 40% – 50% sugar and 14% alcohol. Mirin is used to season simmered and grilled dishes to give the finished dish a glossy appearance.
- You can buy Mirin at supermarkets, baking stores, or e-commerce websites.
- The price of Mirin ranges from 100,000 – 190,000 VND depending on the type.
How to Make Japanese Teriyaki Sauce
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Mix the Ingredients
Put the mixture for making Teriyaki sauce including: 20ml soy sauce, 110gr brown sugar into a bowl and stir until dissolved.
Then add 7.5gr minced ginger, 5gr minced garlic, 15ml honey, 15ml sesame oil, and 45ml Mirin into the bowl and mix well.
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Cook the Teriyaki Sauce
Pour the mixture for making Teriyaki sauce into a pot, bring to a boil. When the Teriyaki sauce starts boiling, reduce the heat and simmer for about 4 minutes until the sauce thickens.
Remove the pot from the stove and let the Teriyaki sauce cool to complete.
Note: When the Teriyaki sauce has completely cooled, pour it into airtight jars and store it in the refrigerator to keep it for a long time.
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Final Product
With the sauce you just prepared, you can divide it to drizzle over the meat before grilling.
The sauce not only penetrates evenly, making the meat tender, glossy, and flavorful, but also helps protect the piece of meat from harmful substances that could cause cancer during the grilling process.
2. Japanese Teriyaki Chicken Rice
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Japanese Teriyaki Chicken Rice Serves 4
Chicken thighs 3 pieces (about 300gr) Potato starch 150 gr White cabbage 100 gr (shredded) Chopped ginger 1 teaspoon Teriyaki sauce 1 tablespoon Vinegar 1 teaspoon Sugar 1 teaspoon Cooking oil 100 ml
How to choose fresh and delicious chicken
For live chickens
- The comb should be bright red, and the feathers should be shiny.
- The anus should be pink, without any unusual discharge.
- The legs should be slender, evenly yellow, and not wrinkled.
- When lifting the feathers, the skin should be thin and soft; when gently squeezing the body of the chicken, it should feel firm, not flabby, with some large yellow streaks under the breast and wings. Under the chicken’s wings and armpits, visible meat and blood vessels indicate that the chicken is firm and not fatty.
- The chicken’s crop should not be tense, indicating that the chicken is healthy.
For processed chickens
- Choose chicken that looks fresh, has no foul or strange odor, and the skin should not have any bruises or discoloration; avoid choosing darkened chickens as they are likely dead before processing.
- To avoid buying water-injected chickens, press on the suspected injection sites (mainly thighs and breasts) to check; if it feels flabby, slippery, or deformed, do not buy it.
- If the chicken skin is yellow and the internal fat is white, it is certain that the chicken has been dyed, so do not buy it.
- If you want to choose good native chicken, select pieces with light yellow, thin, smooth skin, high elasticity, and dark yellow only in some areas like the breast, wings, and back, with a compact and firm body, and a narrow breast.
- For frozen chicken sold in supermarkets, check the reputable source of origin and the expiration date on the packaging to ensure quality.
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How to prepare Japanese-style Teriyaki Chicken Rice
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Prepare the chicken and coat with flour
After purchasing the chicken, you need to soak it in saltwater mixed with a little vinegar, wine, or lemon juice for about 3 – 5 minutes.
Then gently massage the chicken and rinse it under clean running water. Finally, place it in a colander to let it drain well.
Use paper towels or napkins to dry any remaining water on the meat so it doesn’t get soggy when frying.
How to clean chicken properly without odor
- Mix vinegar and salt in a ratio of 2 salt : 1 vinegar, then rub the chicken several times and rinse thoroughly with clean water.
- Pound 1 piece of ginger and a little white wine, massage it onto the chicken and let it sit for 30 minutes before cooking.
- Rub a few slices of lemon with a little salt on the chicken, then rinse with water to eliminate the chicken odor.
Wait for the chicken to drain, then roll the chicken pieces in the potato flour mixture. You should coat the chicken with flour several times to ensure it is evenly coated, which helps the chicken fry evenly and not become soggy.
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Fried Chicken
Place a pan on the stove and pour about 100ml of cooking oil into it (ensuring it’s enough to submerge about 1/2 – 2/3 of the chicken piece).
Wait for the oil to heat up, then add each piece of chicken to the pan and fry them over medium heat. Continue frying until the chicken is golden brown on both sides, then turn off the heat and place it on a plate lined with paper towels to absorb the excess oil.
Tips for frying crispy and delicious chicken without oil splatter- First, you need to ensure that the oil in the pan is free of water, as water has a lower boiling temperature than oil, so when the pan heats up, the water will evaporate first and cause the oil to splatter.
- You can also add a little salt or flour to the frying pan to reduce oil splatter while frying.
- To achieve crispy golden chicken, you need to ensure that there is enough oil to submerge 1/2 – 2/3 of the chicken piece being fried.
- The fried chicken should be dry or very drained of water; only fry a moderate amount of chicken to avoid overcrowding or stacking. This prevents the chicken from cooking evenly, wastes oil, and sometimes can retain blood inside.
- Additionally, you should only fry the chicken over medium heat. When the chicken is evenly cooked and ready to be removed, then increase the heat to let the meat expel excess oil.
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Make teriyaki chicken
Prepare a new pan, add 1 tablespoon of teriyaki sauce made with the recipe above, 1 teaspoon of minced ginger, 1 teaspoon of vinegar, and 1 teaspoon of sugar into the pan. Stir well until the mixture boils and dissolves.
Add each piece of chicken into the pan and use chopsticks or a spatula to toss the meat so that it absorbs the sauce evenly.
Continue to cook until the sauce reduces and you can feel the glossiness of the meat, then turn off the heat and transfer the meat to a plate.
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Completion
Wait for the chicken to cool, then cut the chicken into bite-sized pieces. Place shredded cabbage in a bowl, then put the sliced chicken on top of the cabbage, drizzle with more sauce, and it’s ready to enjoy.
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Final product
The chicken is tender and fragrant, soaked in rich teriyaki sauce. The chicken is shiny brown on the outside, retains its natural sweetness along with the crunchy sweet cabbage; having it with a bowl of hot rice is truly wonderful.
See more
It’s really easy to make teriyaki chicken rice at home, isn’t it? Let’s get into the kitchen and do it right away!
*Refer to images and recipes from the YouTube channel Choé Cooking
