Skip to main content

Another Teriyaki Chicken


Teriyaki chicken is one of the most common dishes outside of Japan. Ask anyone to name any Japanese food and chances are you will hear this being mentioned. Although it is available at most places selling Japanese food, it is extremely challenging to find one which is truely well done. Most of the time what I get are usually rubbery and overly sweet chunk of stringy meat. It leads me to wonder why would they think that anyone would want to eat such stuff?

According to Wikipedia, teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Simple as that. Just marinade the meat for a short while and it is ready to go on the grill or frying pan.

When I saw a recipe for teriyaki chicken in the cookbook for this month, I thought I won't be making it since I already have made this before. More than once, as a matter of fact. But who would ever get sick of eating teriyaki chicken? Except for those rubbery, overly sweet and stringy ones. Sorry, just had to repeat myself for all the badly done ones which I had been served. The recipe was simple, in fact too simple. It doesn't even call for the use of sugar at all, so it is good for the non-sweet tooth.

*****************************
鳥の照り焼き
Teriyaki Chicken
******************************

2 pieces of deboned chicken thighs
50ml sake
50ml soy sauce
80ml mirin

1. Mix the sake, soy sauce and mirin together in a bowl. Add the chicken into the bowl and let it marinade for 10 min.

2. Remove the chicken to dry on a kitchen roll and reserve the marinade.

3. Heat some oil in a frying pan and add the chicken to the hot pan. Fry until the chicken is golden on both sides. Add the reserved marinade to the pan and let it simmer until the sauce has thickened.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to