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Teriyaki Chicken
Tess Stomski and Sachiko Kageyama from Niseko Gourmet share their teriyaki chicken recipe.
YAKI, griddling or pan frying, is a technique of cooking used widely in Japanese cuisine. Teriyaki, sukiyaki and
yakitori are foods that fall under the yakimono or ‘grilled things’ category. What separates teriyaki is the sauce.
Teri, translated as gloss, describes the sheen of the sauce made from the basic Japanese ingredients of soy,
sake and mirin which is added to the dish in the final stages of cooking. Teriyaki chicken is a popular dish on
Japanese restaurant menu’s around the world, however in Japanese homes the sauce is also added to meat
and fish.
Teriyaki Chicken is one of the dishes you can test your skills at in Niseko Gourmet’s Japanese cooking
workshops held on Monday, Wednesday and Friday from 11am to 2pm. For reservations contact Tess on 080
5584 1313.
Photos: Niseko Photography
Ingredients (serves 4 people)
4 Chicken Thighs
2 tablespoons Japanese cooking sake
Vegetable oil
Salt and Pepper
1 to 2 tablespoons sugar
Teriyaki Marinade
2 garlic cloves minced
2 tablespoons shredded ginger
4 tablespoons soy sauce
2 tablespoons Japanese cooking sake
1 tablespoon mirin
2 tablespoons water
1 tablespoon honey
1 teaspoon bonito fish stock powder
Method
1. With a fork, puncture the skin of the chicken
thigh, making plenty of holes. Pour the sake on
top of the chicken and leave to rest.
2. To make the marinade sauce place all
marinade ingredients into a large bowl and mix
well. Once the marinade is ready add the chicken
thighs and leave to marinate for 10 to 15 minutes.
3. Heat a little vegetable oil in a fry pan on
medium heat. Place the chicken thighs in the pan
with the skin side down first and season with salt
and pepper to add flavour while it cooks. Reserve
the marinade.
4. Once the skin starts to golden, turn the chicken
over and continue to cook over low to medium
heat.
5. Once the chicken is cooked through, remove it
from the fry pan and set aside.
6. In the same fry pan, on a medium to high heat
add the remaining marinade sauce. The sauce
will start to simmer quickly so add the sugar
immediately and stir until dissolved.
7. Finally return the chicken to the pan with the
simmering marinade sauce. Coat the chicken well
and continue to cook for another 30 seconds to
one minute.
8. Slice the chicken and serve with steamed rice
and a green salad.
Itadakimasu!
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Enjoy great food anytime of day in a family friendly atmosphere.
Breakfast, Lunch, Apres Ski and of course Dinner.
38 powderlife ISSUE 13 january 24 – february 6 2009 www.powderlife.com www.powderlife.com january 24– february 6 2009 ISSUE 13 powderlife 39