Glazed Teriyaki chicken
Glazed Chicken Teriyaki
Serves: 2
2 chicken thighs, remove the bones but leave the skin
160 ml sake
160 ml mirin
60 ml Soy sauce
5 grams sugar
½ red onion, peeled and quartered
½ carrot, peeled and diced into chunky pieces
A pinch of sea salt
Oil for frying
Serve with some warm white Japanese rice, white cabbage or a side of your choice (mashed potato, salad)
Sesame seeds (optional)
Method
First make the Teriyaki sauce. Place the sake, mirin, soy sauce, sugar, carrot and red onion into a pan and place on a high heat. Leave it to boil for 10 minutes then reduce the heat and leave it to simmer. You need to reduce the sauce by half.
Prepare the chicken thighs by patting them dry and sprinkling the skin with the salt. Heat a large pan on a high heat. Pour a little vegetable oil to the pan, when the oil is hot add the chicken thighs, skin side down. Brown the skin then turn the heat down to medium. Cook for 4 minutes then turn the chicken over. Cook for a further 1 minute.
When the chicken is thoroughly cooked, transfer the Teriyaki sauce to the pan with chicken and glaze the meat, keep on turning it slowly whilst cooking. Be careful not to burn the sauce (if it starts to burn add a dash of cold water).
Place the rice, cabbage or alternatives onto the serving plate and place the glazed chicken onto the plate. Drizzle with some extra Teriyaki sauce and sprinkle with sesame seeds.
Spicy Pepper Squid
Serves: 2
Spicy pepper squid
3 large squid tubes, cleaned
½ tsp sea salt
1 tsp crushed black pepper
1 tbsp. coriander, washed and dried
1 tsp red chilli, deseeded and finely diced
1 tsp sesame oil
1 tsp garlic, finely chopped
10 ml light soy sauce
10 grams corn flour
3 grams spring onion
1 tsp red chilli, sliced
1 wedge of lemon
300 ml vegetable oil for frying
Serve with some warm Japanese white rice or salad
Method
Cut the squid in half on the long side. Open up both halves and place them onto the chopping board. Remove the bone or quill. Score the squid – make slices along the length of the squid but do not cut all the way. Once you have scored it one way, turn the squid and score along the length again. You should be left with a criss-cross pattern.
Cut the squid into 1 inch (2.5cm) squares. In a bowl, mix the sea salt, crushed black pepper, finely diced red chilli, sesame oil, garlic and light soy sauce. Mix this well then add the diced squid pieces. Make sure that all the pieces have been coated in the marinade. Place a heavy-base and deep sauce pan onto the hob and add the vegetable oil (it needs to be at least halfway full).
Turn on the heat and bring the oil to bubbling. When the oil is hot prepare your squid for frying. Place the corn flour into a bowl then, in small batches, coat the squid in the corn flour and place it in the pan. Deep fry the pieces for 2 minutes, moving the squid in the pan while it is cooking, then remove it and place it onto the paper towels. Repeat with the remaining pieces. Once all of the squid is fried and drained, place it onto the serving plate with the rice or salad and sprinkle some spring onion and sliced red chilli over the top. Squeeze some lemon juice over the meal.
Recipes and pictures by YO! Sushi (www.yosushi.com)
By Toma Sukyte – for Female First