Glazed Chicken Teriyaki
(Serves two people)(Approx 600 calories)
2 Chicken Thigh, bone removed, skin left on
160 ml Sake
160 ml Mirin
60 ml Soy
5 grams Sugar
½ Red Onion, peeled and quartered
½ Carrot, peeled and large diced
Pinch of Sea Salt
Oil to fry
Serve with some warm White Japanese Rice, White Cabbage or a side of your choice (mash potato, salad)
Alter quantities to s
First make the teriyaki sauce. Place the sake, mirin, soy, sugar, carrot and red onion into a pan and place on a high heat until to boils. Continue to boil for 10 minutes than reduce the heat and simmer. You need to reduce the original amount by half.
Prepare the chicken thighs by patting them dry, sprinkling the skin with the salt. Place the pan on the highest flame. Add a little vegetable oil to the pan, when the oil is hot add the chicken thighs skin side down. Colour the skin then turn the pan down to a medium heat. Cook for 4 minutes then turn the thighs over. Cook for a further 1 minute.
When the chicken is thoroughly cooked, add the teriyaki sauce to the pan and glaze the chicken thighs in the sauce turning whilst cooking. Be careful not to burn the sauce (if it starts to burn add a dash of cold water).
Place the rice, cabbage or alternatives onto the serving plate and neatly place the glazed chicken onto the plate. Drizzle with some extra of the teriyaki sauce and sprinkle with sesame seeds.
Disclosure Yo Sushi kindly let me replicate their recipe here . I have not been compensated for this post.