Chicken teriyaki

Name: Chicken teriyaki
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Japonesa
Ingredients: 80 ml Soy sauce; 1 tablespoon Sesame seeds; Salt; 2 tablespoons Sugar; 1 tablespoon Vegetable Oil; 1 piece Ginger; 800 g Chicken Thighs; 2 u Spring Onions; 1 u Broccoli; 80 ml Sake; 300 g Sushi Rice; 80 ml Mirin; 400 ml Water

Pollo teriyaki

Easy

Contains allergens

Cereales con glutenSojaSésamo

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 58 min
Servings: 4

Summary

Chicken thighs with crisp skin, glazed in the pan with a homemade sauce of soy, mirin, sake and sugar. With white rice and broccoli, an everyday Japanese dinner ready in an hour.

Ingredients

4 servings

Add to Bring!

80 ml Soy sauce
1 tablespoon Sesame seeds (toasted)
Salt (for the broccoli water)
2 tablespoons Sugar
1 tablespoon Vegetable Oil
1 piece Ginger (fresh, about 2 cm, grated) (optional)
800 g Chicken Thighs (boneless, skin on (about 6))
2 u Spring Onions (thinly sliced)
1 u Broccoli (in florets, or a quarter of a cabbage, very finely shredded)
80 ml Sake (or dry white wine)
300 g Sushi Rice (or any short-grain rice)
80 ml Mirin
400 ml Water (for the rice)

Instructions

Wash the rice in a bowl of cold water, rubbing it between your hands, and change the water until it runs almost clear. Leave it to drain in a sieve.
10 min
Put the rice in a pan with the water, cover and bring to the boil. Turn the heat down to the lowest setting and cook without lifting the lid until the water is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
22 min
Meanwhile, mix the soy sauce, mirin, sake, sugar and grated ginger in a bowl and stir until the sugar dissolves. Pat the chicken dry with kitchen paper and make a couple of cuts in the thickest part of each piece so it cooks evenly.
5 min
Heat the oil in a large frying pan over medium heat and add the chicken skin side down. Leave it alone, pressing it down now and then with a spatula, until the skin is golden and crisp.
8 min
Turn it over and cook the other side. Use kitchen paper to soak up most of the fat it has released.
5 min
Pour in the sauce, turn up the heat and let it bubble and reduce while you turn the chicken and spoon the sauce over it. It is ready when the sauce forms large bubbles, thickens and clings to the meat like varnish. Take it off the heat straight away so it does not burn.
4 min
At the same time, boil the broccoli in salted water or steam it, just until bright green and still firm. If you are using cabbage, serve it raw, refreshed in iced water and well drained.
4 min
Slice the chicken into strips and lay it on the rice. Drizzle with the sauce left in the pan, sprinkle over the sesame seeds and spring onion and serve the broccoli on the side.

Notes

Teri means shine and yaki means grilled: the name describes the lacquered coating the sauce leaves as it reduces. The classic home ratio is equal parts soy sauce, mirin and sake with a little sugar, and there is no need to thicken it with cornflour as many Western restaurants do, because it reduces on its own in the pan. If you don't have sake, use dry white wine. Pour off the fat the chicken releases before adding the sauce or it won't glaze, and watch the last minute closely: the sugar goes from glossy to burnt in seconds. The chicken must reach 75 °C in the centre. In Japan it is often served with raw cabbage shredded as finely as possible instead of broccoli. It keeps for 3 days in the fridge and makes a great packed lunch.