Tuesday, February 9, 2010
Teriyaki Chicken Bowl 鳥照り焼き丼 Tori Teriyaki Don
It can be quite a task to keep our dinner exciting all the time; since there were very few Japanese dishes that I have cooked since the blog started, teriyaki chicken seemed like a good choice after a lazy lunch on Sunday. It has to be one of the most famous Japanese dishes outside of Japan, even before eating raw fish was considered fashionable. I like to serve this with pickled ginger and radish which help to cut through the rather rich sauce.
4 bowls of cooked Japanese Rice
4 chicken thighs or chicken breasts, skin on
1/2 cup of mirin
1/2 cup of Japanese soy
2 tbs of sugar
dash of white pepper
dash of cooking sake
1 tbs of grated ginger
8 spring onions, cut into 2" length
Marinate chicken with soy, mirin, ginger, sake, sugar and white pepper for at least an hour.
Char spring onions on a hot griddle.
Grill chicken in a preheated oven at 180 degrees C for 20 minutes, rest before cutting into manageable pieces. Meanwhile simmer the marinate til syrupy.
In a bowl with hot steamed Japanese rice, place the chicken pieces and spring onions over. Not to forget the pickled ginger and radish.