A friend of mine called me the other day and asked if she could make Teriyaki without pre-packed Teriyaki sauce. She went to a supermarket but could not find the Teriyaki sauce.
I have never used the sauce, because you can make Teriyaki so easy without it. I don’t think anyone use ready made sauce in our country.
Teriyaki is food glazed with soy sauce and mirin. Mirin is rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can find it in the Oriental food aisle.
To make the basic Teriyaki sauce, just mix soy sauce and mirin with the ratio of 1:1. That simple.
If you don’t have mirin, use sake rice wine with a little bit of sugar (1 tsp or so).
Our favorite Teriyaki chicken recipe is this one. It is shallow flied, but you can omit flouring and pan saute the chicken if you would like. That way, you are making more traditional Teriyaki chicken. Add the marinade liquid at the end of the cooking for glaze.
400g chicken thigh
2 tbsp juice of ginger (grate flesh ginger and squeeze the juice)
2 tbsp soy sauce
1 tbsp rice wine
1 tsp mirin sweet wine
Cut chicken to bite size and marinade for 15 to 30 min.
Shake off excess liquid from the meat and flour the chicken lightly.
It is that simple.
A lot of people think Japanese cookery is complicated with lots of exotic ingredients and seasonings. May be that is the influence of the ‘Master Chef’. But Japanese home cooking is very simple and easy.
My boys like this chicken much more than the one from fast food restaurant. They fight over the dish.
We have it with a bowl of rice, but you can have it as a sandwich filling. If you are lucky and have a bit of left over the next day, you can sprinkle grated cheese and heat it up in the oven.
But it rarely happens in our household.