Have you ever been intimidated in the kitchen?
For some reason, learning to cook authentic Asian food just really freaks me out. You start with a recipe chalk full of ingredients I’ve never heard of and often can’t find in my small-town grocery store and then it kind of rolls down hill from there.
Several months ago, thanks to Foodbuzz, I came across the perfect blogger to help! Nami from Just One Cookbook creates the most incredible Japanese dishes, but she also has a fantastic pantry list which explains what each ingredient is – what it’s used for, what it tastes like, and often what you can substitute in its place in case you can’t find it.
She makes it SO easy. She’s stopped by today with a dish that’s so simple even I can’t call chicken on this one!
Hi there! My name is Nami and I’m the author-cook-photographer behind Just One Cookbook, where I share quick and easy Japanese recipes.
Jen has been a little bit busy juggling her new work, doctor visits, and moving, so I’m here to the rescue! Well, it’s actually my honor that she invited me today and thank you Jen for having me.
Jen asked me if I can write an introduction of a simple Japanese recipe with a few easy-to-find but essential ingredients that would be a good starting point for cooking Japanese dish. She also informed me that her readers might not be familiar with Japanese cuisine so I want to introduce a Japanese recipe that’s easy to prepare. After spending some time thinking about what recipe to share, I decided to go with something most people have heard of or tried in a Japanese restaurant.
So today I’m really excited to share my latest Chicken Teriyaki recipe. I’ve actually studied and experimented with the recipe a couple of times, and I think this is just perfect. Although Teriyaki Sauce in a jar might be convenient, it’s not that difficult to make it from scratch at all. Japanese foods typically include soy sauce, mirin, and sake in almost every dish. Most of the dishes have all these condiments but each food tastes slightly different because of the portion/ratio of each condiments. If you like the flavor of these combinations, I have a lot of Japanese foods on my blog that you might want to check them out later on. Let’s start cooking!
1 lb boneless chicken breast/thigh (I used 3 pieces of chicken thigh with skin)
2 Tbsp. sake for steaming
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. sake
1 Tbsp. mirin
1 Tbsp. sugar
1/4 onion, grated
1 inch ginger, grated
1. Rinse chicken in running water and cut into smaller pieces (I cut one thigh into 4 small pieces). Then prick the chicken (not the skin side) with a fork.
2. Combine Teriyaki Sauce ingredients in a bowl or Ziploc bag.
3. Add chicken and marinate for 2-3 hours.
4. Heat oil on medium high in a large skillet. When it’s hot, place the chicken pieces from skin side. The marinade will burn easily so try not to add any liquid in the pan. Do not throw away the marinade.
5. When skin side is nicely browned, flip the chicken (now skin side is up). Then add sake and cook covered for 8-10 minutes.
6. Then remove the chicken to a plate and clean the skillet.
7. Heat a little bit of oil and put the chicken back to the skillet, skin side down first to make the skin crispy.
8. Then flip again (now skin side is up) and pour the Teriyaki Sauce. Cook until the sauce is reduced a bit. Use spoon to pour on top of chicken a couple of times while you are cooking.
9. Serve the chicken and pour sauce on top.
See? Easy peasy! Like Pinterest, Nami’s blog Just One Cookbook is a fabulous place to browse around looking at beautiful pictures and whetting your appetite.