|category||MeatSee the Related Food Category Page|
|cooking time||20 minutes|
|comment||Teriyaki is a genre in Japanese cuisine. When the sugar and other seasonings including mirin are heated, they carmelize and make the shiny (teri) surface. This sauce can be used not only for meat but also for fish.|
|image||The harmony of chicken and teriyaki sauce makes this dish a good match with both rice and alcoholic drinks. It is also delicious served on top of rice.|
|Boneless chicken thigh, skinless||200 g|
|Shishito (green peppers)||2 pieces|
|(A) Dashi soup stock||3 tbsp|
|(A) Soy sauce||4 tsp|
|(A) Sugar||1 tbsp|
|(A) Sake||4 tsp|
Cut the chicken thigh into 4 even pieces and fillet the thicker parts so everything is of an even thickness. Make small cuts in the shishito.
Heat oil in a non-stick frying pan and brown both sides of the chicken over a medium heat.
Add the (A) ingredients, reduce to a low heat, and cook for about 10 minutes.
|technique||Add the seasoning mixture to the grilled chicken and bring it to a boil without burning. The properly reduced mixture will be a shiny teriyaki sauce.|