Japanese cuisine is always on our family’s menu. Having tried to cook this Teriyaki Chicken, my dear daughter commented that it just liked the ones she enjoyed in Japanese restaurants. Well, I was thrilled when hearing this comment. You probably share the same feeling with me when our loved ones like and appreciate what we cook for them. Indeed, it’s a big reward. That’s all what I aspire to achieve in cooking.
I didn’t use the ready-made teriyaki sauce, but just some mirin. Mirin is a wonderful ingredient in Japanese cuisine. You can use it to create many different kinds of Japanese dishes. Keeping one bottle in the fridge can easily cook a delicious Japanese dish on the go.
- 350gm chicken breasts or thigh fillets
- 1 onion, shredded
- 2 tablespoons sake (rice wine)
- 4 tablespoons light soy sauce
- 4 tablespoons mirin
- 2 tablespoons sugar
- 1 teaspoon grated ginger juice
- Rinse chicken fillets and wipe dry with kitchen towel. Trim them if needed. In a bowl, mix all marinade ingredients together. Marinate the chicken in the mixture for 15 minutes.
- Heat some vegetable oil in a frying pan and sauté shredded onion on medium heat until soft. Set aside.
- Add 2 tablespoons of oil to fry the chicken until both sides are browned. Pour the sauce used to marinate chicken in the pan and bring to the boil. Cover the pan and turn to low heat until done. Add onion and quickly stir well. When the sauce becomes thick, turn off the heat. Serve on a plate. Pour thickened sauce over the teriyaki chicken. Done.
- While frying the chicken, beware that the chicken will be burnt easily because some sugar added in the marinade. Don’t use heat too high.
- This dish can go with salad or steamed rice perfectly.