[Yunyun Little Chef] Give food the brilliance of the sun - Teriyaki Chicken

Overview

The sauce is as bright as the sun, hence the name teriyaki. This Japanese classic is a regular on my family’s dining table, not just because of the sweet flavor, but also because the teriyaki sauce makes the chicken shine and makes the mood start to sparkle. Once the teriyaki sauce is cooked, it can be used to cook other meat with a firmer texture, such as cod and eel.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• japanese food
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken legs
• ginger
• mirin
• sake
• sesame
• white sugar
• garlic
• soy sauce

Ingredients

Steps

1. 1 Debone the chicken and set aside. Add about 200g of mirin and 300g of sake, bring to a boil and let the alcohol evaporate. Add 600g of soy sauce. Chop ginger and garlic into powder and add.

   

2. 2 After the sauce is boiled and cooled, the boneless chicken legs are added to the sauce and marinated for a day.

   

3. 3 Saute sesame seeds. Similarly, add 100g of mirin and 100g of sake, bring to a boil and let the alcohol evaporate. Add 100g soy sauce and 150g white sugar and simmer slowly over low heat until the sauce thickens. Take a frying pan, fry the marinated chicken legs until browned, and coat with teriyaki sauce.

   

4. 4 Place in the oven at 180 degrees and bake for 10 minutes. After serving, sprinkle with sesame seeds.

   

5. 5 PS. Mirin is a commonly used condiment in Japanese dishes and is available in imported food supermarkets or all-purpose shopping malls.