Teriyaki Chicken

This Japanese classic, Tori no Teriyaki, is easy to make.

10 minutes to prepare, 25 minutes to cook

Makes 4 servings

The Complete Book of Japanese Cooking

Contributor!The Complete Book of Japanese Cooking Chicken!Teriyaki Mirin!Teriyaki Chicken Soy Sauce!Teriyaki Chicken

Ingredients

• 3/4 to 1 lb. Chicken Breast skinned and boned
• 2 Tbsp. Vegetable Oil
• 1/4 cup Mirin
• 1/4 cup Soy Sauce
• 2 Tbsp. Sugar

Directions

You can use 1/4 cup Sake or Cooking Sherry instead of the Mirin (a sweet Japanese wine). Simply add an extra 1 tsp. sugar.

Halve the chicken breasts lengthwise, and score the pieces very lightly at 1/2 inch intervals.

In a small saucepan, combine the mirin, soy sauce, and sugar. Heat until the sugar has dissolved.

Heat the oil in a skillet and fry the chicken until it is lightly browned on each side, about 3 minutes. Lift the chicken from the pan and dry the pan with a paper towel.

Return the chicken to the pan and pour the mirin and soy sauce mixture over it. Cook over a high heat for a minute or two, until the sauce thickens slightly. Turn the chicken occassionally to coat with sauce.

This should be served over white rice, covered with a tablespoon or two of sauce. It is well accompanied by a cucumber salad and steamed vegetables.