Chicken Teriyaki is a very popular Japanese food in the US. Teriyaki in Japanese means “grilled with shine.” Sugar in teriyaki sauce gives a shine to the food, making it not only delicious, but also looks more appetizing.
It is very simple to make teriyaki sauce, as it is a mixture of only three ingredients, soy sauce, sugar, and sake. You can also use mirin for a sweeter teriyaki. One of the advantages of making the sauce yourself is you can adjust the flavor the way you prefer. Also making your own, avoids the unnecessary chemicals in store bought teriyaki sauce.
According to Japanese Cooking 101, this is a list of common ingredients used in Japanese cuisine:
Dried Bonito Flakes (Katsuobushi)
Dried Shiitake Mushroom
Nagaimo (Dioscorea opposita, Chinese yam)
Panko (Bread Crumbs)
Pickled Red Ginger (Benishouga)
Roasted Seaweed (Sushi Nori)
It is not common in traditional Japanese cuisine to use garlic, though it is in Korean cooking.
Our featured recipe is a Teriyaki Chicken with Vegetables, though not an authentic recipe, but an American rendition.
4 tablespoons tamari sauce (works the same as soy sauce)
4 tablespoons mirin (can use sake for a less sweeter teriyaki sauce)
2 tablespoons coconut sugar (not used in Japanese cooking, can use white sugar if you wish)
2 teaspoons arrowroot (can also use cornstarch or potato starch)
2 tablespoons water
Mix together in a small sauce pan over medium heat, the first three ingredients. In a small cup mix together the water and arrowroot. Bring the pot to a slow boil and add the arrowroot-water mixture to the boiling pot. Stir in and continue to stir until the liquid thickens. Remove from heat and set aside.
Tamari is specifically a Japanese form of soy sauce, traditionally made as a by-product of miso paste. Tamari is a gluten-free product, were as soy sauce is not.
Now let’s prepare the meat and vegetables to mix with our homemade teriyaki sauce.
4 tablespoons coconut oil (or sesame oil), divided
2 inch piece of fresh ginger, grated
3 green onions, chopped
2 carrots, cut julienne style
2 celery ribs, cut julienne style
8 asparagus spires, cut into 1 to 2 inch pieces
4 chicken breasts, skinless and bones, cut into 1 inch chunks
2-3 tablespoons sesame seeds
A traditional Japanese chicken teriyaki uses chicken thighs, and asparagus is not a vegetable normally used in Japanese cooking.
Saute the prepared ginger and green onions in the heated coconut oil (2 tablespoons) over medium heat in a large frying pan, until fragrant, about 5 minutes. Next add the carrots, celery, and asparagus, and continue to stir-fry until vegetables are just tender, about 10 minutes. Set aside.
Heat a large frying pan over medium heat with 2 tablespoons of coconut oil, and add chopped meat and cook until meat is oblique. Next add the teriyaki sauce and mix in.
Next mix in the sesame seeds, and add the vegetables and mix in as well.
Plate and serve over white rice.
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