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Thursday, February 3, 2011

Chicken Teriyaki

We recently went out to a Japanese restaurant.  "Mom, you need to make this for us", my choir sang.  Challenge accepted, off to the kitchen in search of my Japanese cookbooks.  Recipes needed include - chicken teriyaki, tempura and vegetable rolls.
Well I messed up this recipe but the results were spectacular.  A make again with thumbs up  given after the first bite as well as fighting for the left overs before dinner was over.

Chicken Teriyaki Tori no teriyaki
from a first book of Japanese cooking
by Masako Yamaoka
adapted

1 1/2 pound boneless chicken breast
2T safflower oil
1T sugar
2T mirin
3T soy sauce
1t grated fresh ginger

~ mix oil, sugar, mirin, soy sauce and ginger  in a rectangular glass dish
~ add the chicken flip to cover
~ pierce both sides of chicken
~ marinate 40 minutes
~ add a bit of oil to a cast iron skillet and heat medium
~ add chicken and reserve marinade
~ cook chicken on both sides about 4 minutes each
~ add reserve marinade and continue to cook with some beans
~ remove and serve

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