Chicken Teriyaki is a popular meal in Japan, filling up lunchbox or bento boxes. Teri demotes to the glossed shine that teriyaki sauce produces over the skin of the chicken, whereas yaki means grilled. Approximately whichever cut of chicken be able to be used, however chicken teriyaki is the most commonly served, which usually with thighs or drumsticks which is filleted to make sure it cooks consistently.
Earlier than sushi turned out to be the trademark of Japanese cuisine to entire the world, chicken teriyaki assaulted the west, and it came to symbolize entirely of the Japanese cooking range. Maybe it was the short list of easy to talk to components or the exoticism of food from the Far East.
It’s popular, not only in Japan; it’s pretty popular even though not a lot of people cook this at home, maybe for the reason that it seems like it may be difficult to prepare. It is ranged for a single bento box sized serving. Put this in to a big bowl of rice and vegetables, perhaps with some Japanese sort pickles and you have an awesome lunch! This procedure is not a nippy recipe, though; cooking time comprises marinating time. It is better by marinade the chicken first, then begin making your rice, then preparing everything else.
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 4 ounces boneless chicken (breast, tenders, thighs, whichever you prefer)
- 1/2 tablespoon cooking oil
- 3 tablespoons water
- Combine first 3 ingredients altogether in bowl that is big enough to grasp the chicken. Put in the chicken. Allow this marinate for about 30 minutes, overturning halfway through.
- Heat oil in a pan into medium heat.
- Remove the chicken out and tap dry. Reserve marinade. Place chicken skin side down in pan if you aren't using skinless and cook until it become brown on that side for about a couple of minute and then turn over and brown the other side.
- Spill out reserved marinade on chicken and cover firmly. Lower heat and boil until chicken is cooked, about 5 minutes.
- Take out the cover and lift heat back to medium high. Decrease marinade until it is more of a glaze. Flip chicken in glaze to cover.
You may surely replace the chicken with beef or pork in this recipe. Just regulate the cooking for that reason.
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