I was 15 when I had my first taste of Japanese cuisine. At that time, I remembered that dining at a Japanese restaurant was a real treat and we only do it to celebrate birthdays or when dad received his pay check. Of course, at that time, raw fish was not an option to me ( because I was so used to perfectly-cooked food), so my go-to dish would have to be Teriyaki Chicken.
Come to think of it, it was the go-to dish for my whole family except dad. How funny! Dad would look at us, shook his head and laughed every time we ordered that. As time goes by, we began to adopt other types of meat and that chicken will take an alternate shift to beef, pork or salmon, but they were still cooked in the very same way 🙂 So, yes, we do love our Teriyaki.
What about you? What was your go-to Japanese dish?
“Teriyaki is a cooking method used in Japanese cuisine where foods are grilled or pan fried, leaving that crisp outer layer, then glazed with a beautiful glossy sweet sauce. Dishes created in this method never fail to impress and remain as one of the most popular Japanese dishes.”
Preparing this dish at home doesn’t require rocket science skills. It is one of those dishes with simple steps that I would cook over and over again. If you, like me, is a Teriyaki Chicken addict, this is absolutely perfect for you 🙂
Teriyaki Chicken (adapted from Sachie Nomura’s Sachie’s Kitchen)
4 pieces boneless chicken thigh fillets, (with or without skin)
Vegetable oil, for pan frying
3 tbsp all purpose flour
cabbage strips, to serve
toasted black and white sesame seeds, to garnish (optional)
35 g brown sugar
75 ml sake
75 ml mirin
75 ml soy sauce
1. Mix the sugar, sake, mirin and soy sauce in a saucepan and bring to boil. Reduce to medium heat and gently simmer for 2 mins. Remove from heat and set aside.
2. Use a sharp knife and score the fillets on the surface. Gently pound to flatten them and dust with flour.
3. Heat oil in a shallow pan over medium heat and pan fry the chicken for 2-3 minutes on each side, or until they are cooked through.
4. Pour the sauce mixture into the pan and cook until the sauce has thickened and glazy. Place the chicken fillets on a serving plate. Slice and drizzle with remaining sauce from the pan. Serve with steamed rice and fresh cabbage strips.