(TORI NO TERIYAKI)
By Julie Pryma
You can always readymade teriyaki sauce but some have garlic or sesame seeds and things like that. Yummy but not authentic.
I serve with steamed rice and cooked green beans and julienned carrots (sizzled at the end with a little butter or sesame oil to make them glossy). It's a really simple meal and good for the kiddies.
- 4 chicken thighs, boned
- vegetable oil
- teriyaki sauce (see below)
- Pierce the skin of the chicken with a fork to allow the sauce to penetrate. Brush a frying pan with oil and fry the chicken over high hear, turning, until well browned.
- Remove the chicken from the heat and rinse with boiling water. Return the chicken pieces to the pan and pour over the teriyaki sauce. Cook until the sauce is glossy, turning the chicken so that it is well coated in sauce. Remove from heat when the sauce is well reduced and thick.
- Cut the chicken in to half inch slices, and arrange the slices on individual plates. Serve hot. (Serves 4.)
- 7 ounces soy sauce
- 7 ounces sake
- 3 1/2 ounces mirin (Japanese sweet cooking wine)
- 2 ounces sugar
Combine ingredients in saucepan and stir over medium heat to dissolve sugar. Sauce may be used immediately or cooled and refrigerated.