Currently, Japanese cuisine is very popular in different countries. One of the most striking Japanese dishes is chicken in Teriyaki sauce. "Teriyaki" (or "Teriyaki") is a traditional Japanese sauce. Prepare it from soy sauce, which is added a certain amount of sake or sweet rice wine, various dry spices, as well as honey or sugar.
Teriyaki sauce is served well with meat and fish dishes, it is also used as a marinade for preliminary preparation of meat or fish for subsequent heat treatment and is added at the final cooking stage. In large cities, ready-made Teriyaki sauce can be bought in specialized shops or in the relevant departments of large supermarkets. And you can cook the sauce "Teriyaki" yourself - it's not too difficult.
How to cook Teriyaki sauce?
Ingredients:
- 100 ml of quality soy sauce;
- 100 ml sake;
- 100 ml of myrin (can be replaced with strong Sherry);
- 1 tablespoon honey or brown brown sugar.
Preparation:
It is possible (this is already optional) to add raw or dry ground ginger and some other dry spices. All ingredients are mixed in a working container and heated, continuously stirring, in a water bath until the sugar completely dissolves. The sauce is evaporated in half. Honey put after evaporation, sugar - up. The consistency of the finished sauce should be like a thick syrup or liqueur. The prepared sauce can be immediately used or poured into glassware, closed tightly and stored in a refrigerator.
How to cook Teriyaki chicken?
Let's cut the chicken medium-sized (with food sticks), briefly fry in vegetable oil or on the grill, on high heat, until the crust is formed. Teriyaki sauce is poured into a frying pan, brought to a boil, put pieces of roasted chicken, pork or fish in a frying pan, carefully crumbled, shoveled and caramelized over medium heat. Pieces of the main product should be covered with sauce as a glaze and have a characteristic luster.
Prepare meat
So, the chicken in the sauce "Teriyaki", a recipe close to the authentic.
Ingredients:
- chicken meat from the breast or 2-3 legs (boneless, but better with a skin);
- Teriyaki sauce;
- a little vegetable oil (it is good to use a mixture of sunflower with sesame).
Preparation:
How to cook Teriyaki chicken? Chicken meat cut into small pieces, so to speak, a bite, so that it is well roasted and that it was convenient to take pieces with the help of hasi (that is, chopsticks). We marinate meat in a small amount of Teriyaki sauce for an hour. Throw the meat in a colander, rinse it and drain it. You can dry it with a napkin - then there will be no spray when frying.
Roast the chicken
We heat the oil in a thick-walled (preferably cast-iron) frying pan on high heat. Spread the pieces of chicken in a frying pan downward (so as not to stick) and fry evenly from all sides, manipulating the spatula. Pieces of chicken should get a beautiful brownish-golden hue. Fry quickly, do not overdry, inside the chicken should remain juicy. When pieces of meat are well fried, remove it from a frying pan, drain almost all the oil, put the frying pan on fire again, pour the sauce "Teriyaki" into it. When everything boils, reduce the fire. Then you can act in two different ways.
Bring it to readiness
Method one. Add the chicken pieces back into the pan with the sauce and extinguish, turning the pieces with a spatula to soak the sauce properly. Cook for a few minutes until the sauce becomes thick.
Method two. We thick the Teriyaki sauce over low heat and pour the fried pieces of chicken. In the second variant, a crispy skin remains.
Features of serving a dish
Served chicken "Teriyaki" with vegetables on cabbage leaves (use tender Peking cabbage, and leaves of ordinary cabbage