Tag: Japanese
Baked Teriyaki Chicken
Baked Teriyaki Chicken
When we think of teriyaki, we typically think of Japanese cooking. But in Japan, teriyaki refers more to a method of preparation; teri-meaning glaze and yaki-meaning to broil. Teriyaki can be traced back to Japanese immigrants settling in Hawaii. They combined soy sauce with pineapple juice, giving it the sweet and salty balance. While there are many variations, teriyaki typically contains sake, mirin, and sugar. This marinade is great on just about all protein and can be used as a sauce.
Ingredients
- 6 bone in chicken thighs
- 2 cups water
- 4 tbsp sugar
- 4 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
Instructions
- Heat all of the teriyaki ingredients together in a sauce pan for 15 minutes. Let cool. Marinate your chicken in the sauce for at least 4 hours, preferably overnight. When ready to cook, place the chicken on a rack on a baking pan lined in foil. Preheat the oven to 325.
- Bake the chicken for 50 minutes. Let rest for 15 minutes before serving.
Tsukune
Tsukune
Tsukune are little chicken meatballs sautéed then finished in a sweet and savory sauce. These are sometimes grilled on skewers and served as an appetizer like yakitori. These are really easy to make and require very little prep and cooking time. If you can’t find potato starch, breadcrumbs are an acceptable substitute.
Ingredients
Meatballs
- 1 lb ground chicken thigh
- 1/4 cup sautéed onion cooked to golden brown
- 1 large egg beaten
- 2 tsp ginger minced
- 1/2 tsp salt
- 5 tbsp potato starch
- 1 tbsp vegetable oil
Sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp rice cooking wine
- 3 tbsp water
- 1/2 tsp potato starch
Garnish
- green onion finely chopped
Instructions
- In a bowl, combine ground chicken, egg, onion, ginger, salt, and potato starch.
- Mix thoroughly.
- Heat up cooking oil in a sauté pan over medium high heat. Using a cookie dropper, drop scoops of the meatball mix into the oil. Make sure to not overcrowd. You might have to cook these in 2 batches. I yielded 20 meatballs out of this recipe.
- Cook the meatballs for 4-5 minutes a side. Take out of the pan and set aside.
- In a small bowl, mix together all of the sauce ingredients.
- In the same sauté pan, add the sauce over medium heat. Cook for 1 minute. Add in the meatballs.
- Cook for no more than 2 minutes, tossing the meatballs, making sure that they are evenly coated in the sauce.
- Serve over steamed rice. Garnish with green onions.
Japanese Curry Rice with Fried Chicken
Japanese Curry Rice with Fried Chicken
When I was eating at a Japanese curry restaurant, I saw a customer get his dinner with Japanese fried chicken. So after learning to make Japanese curry with Tonkatsu, I needed to learn to make Japanese fried chicken. You can use any type of chicken parts, even boneless skinless if you want to be “that person.” I used some drumsticks and thighs for mine. This curry gravy happens to have potatoes, carrots, onions, and garlic in it. Curry rice is typically served this way, along with a protein. If you don’t want to make the fried chicken, you can add any meat to your liking, or go completely meatless. Either way, it’s really all about the curry gravy here,
Servings: 4
Ingredients
Japanese Fried Chicken
- 2 whole chicken legs
- 2 tbsp cooking wine
- 1 tbsp soy sauce
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable or canola oil for frying
Japanese Curry Gravy
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp cayenne
- 4 cups water
- 1 large carrot sliced
- 1 large potato small cubes
- 1/2 medium onion diced
- 3 cloves of garlic minced
- rice for serving
Instructions
Japanese Fried Chicken
- Mix together the cooking wine, soy sauce, garlic, and ginger in a bowl.
- Separate the drumstick from the thigh. Cut the drumstick into 3 pieces. Cut the thigh into 4 pieces. Add the chicken to the bowl of marinade. Marinate for an hour.
- Mix together the flour and cornstarch.
- Add the flour mix to the chicken. Make sure the piece are evenly coated.
- In a medium sized pot, fill up with an inch of cooking oil. Heat over high heat. Add the chicken in batches. Cook for 5-6 minutes the first side.
- Flip and cook for another 5-6 minutes on the other side.
- Let rest on a rack. The chicken is cooked all the way through. If you want your chicken to be extra crispy, fry back in the oil for another 3 minutes a side.
Japanese Curry Gravy
- In a large pan, melt the butter over medium heat. Add the flour and cook for 2 minutes.
- Add the garam masala, curry powder, and cayenne and cook for another minute.
- Whisk in 4 cups of water. Let simmer for 10 minutes.
- Add in the carrots, potato, onion, and garlic.
- Let simmer on medium heat for 15-20 minutes, or until the vegetable are soft. If the curry gravy becomes too thick, add a little bit of water.
- Ladle the curry gravy over rice and the fried chicken. Try not to eat all 4 servings at once.
