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Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Teriyaki Chicken

Thursday, December 30th, 2010
There are many different teriyaki recipes out there, all of which call for soy sauce with sugar and mirin. The mirin is key to making the teriyaki sauce glossy, although depending on how much sugar you put into the sauce it can end up pretty glossy. In keeping with the healthy theme, I decided on a chicken breast for the teriyaki. I usually shy away from white meat when it comes to teriyaki because I think dark meat is tastier and stays moist, whether it’s in a frying pan or a grill, but I wanted to be able to come up with a good recipe for cooking the chicken breast without burning the teriyaki sauce. In fact, in Japan, most people prefer dark meat over white meat. White meat is the cheap meat and dark meat is the expensive meat. I thought the store made a mistake when I first compared prices because I was so used to chicken breast being more expensive in the United States. I called my mom from the store and she confirmed that dark meat is the more coveted meat. Can meat be coveted? What about a meat dress? anyway

On to the recipe. I tried this recipe a number of ways, especially testing for the best cooking technique and I found that the best way to cook teriyaki chicken breast is the same as you would treat a regular chicken breast. All you have to do is sear it and then finish it off in the oven. That way, you get a nice sear without burning the soy sauce and the chicken stays juicy and moist inside. I know that sounds funny but I was convinced that you could just add water to the pan, cover it and let it steam. This method was the fastest and easiest but the chicken ended up a little overcooked. I just realized another reason why dark meat is great, it’s less finicky and there’s no need to finish it off in the oven...but I must remember that we’re focusing on health...BUT I might add that when cooked perfectly, white meat is wonderful and tasty.

Ingredients (Servings 2)
2 medium chicken breast (approx. 200 grams each)
1/2 tsp. grated garlic
1.2 tsp. grated ginger
2 tbsp. soy sauce
1 tbsp. Mirin
1 tbsp sake
1.5 tbsp. sugar
dash nutmeg
1 tsp. sesame seed oil

1) Add the grated garlic and ginger, soy sauce, mirin, sugar, nutmeg and sesame seed oil into a bowl and mix well.
2) Add the chicken to the marinade and marinate for about 15-20 minutes. Marinating overnight will make white meat really tough. If you use dark meat, you can marinate for longer but it will still toughen up depending on how long you marinate it.
3) Sear the chicken in a frying pan until the chicken has a beautiful color on both sides. Fight the urge to flip the chicken numerous times. You should only flip the chicken once.
4) While the chicken is cooking, reduce the marinade by slowly simmering it. Keep an eye on it because it can over boil and burn easily. Burnt soy sauce has a bitter and icky taste.
5) Once the chicken is seared, put the chicken in a preheated oven at 400F for 8 minutes.
6) Let the chicken rest for about 5 minutes before cutting.
7) Plate and serve with the teriyaki sauce over the chicken.

Mix the sauce ingredients into a bowl.

Marinate the chicken. Don't marinate the chicken for too long since it will become tough. 15-30 minutes will do.

Make sure to flip the chicken a few times. When the chicken absorbs some of the marinade it will be ready to cook.

Sear the chicken on both sides on medium heat until you have a beautiful color on both sides.

While the chicken is searing, reduce the remaining marinade on low heat.
Teriyaki_Chicken_Reduce sauce

Once the marinade is reduced, it will be a teriyaki sauce.

Put the chicken into a 400 F oven for 8 minutes.
Teriyaki_Chicken_into oven

All the chicken to rest for about 5 minutes and then cut, plate and drizzle sauce on top.
Teriyaki_Chicken_Plate with sauce

明けましておめでとうございます! akemashite omedetō gozaimasu! :-) Happy New Year! And thank you for your fantastic blog and recipes! (your blog deserves much more attention) Did you make osechi??
— Amatō/Wagashi maniac, January 2nd, 2011
Thank you for some really great recipes!
— CMR, January 2nd, 2011
Happy belated New Year! Thanks for following my blog. I fell behind recently but I'm working hard on some recipes right now! I didn't get around to osechi this year with all of the holiday madness but I'm vowing to get it right next year... By the way, your yuzu cake was sooooo good! My friend made it for me and I've been thinking about it ever since. I will have to get some yuzu!
— Umamitopia, January 18th, 2011
Thanks for commenting CMR! Glad you like the recipes. I made this chicken tonight with thigh meat and grilled it on a grill pan. You don't even have to reduce the leftover marinade. (FYI I had to use the thigh meat! I haven't fallen off my healthy wagon yet!)
— Umamitopia, January 18th, 2011
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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