Teriyaki is one of those words Japanese that we’ve amalgamated into the English language and now appears everywhere – like Samurai, Ninja – but unlike those mythical knights of old, Teriyaki sauce is actually quite easy to make yourself and isn’t so much of a secret.
Today I’ll show you the ingredients you need to make your own Teriyaki sauce and give a few serving suggestions for a light meal. Of course, Teriyaki sauce is commonly associated with chicken, but if you’re vegetarian then there’s no reason to not try it with fried tofu or soy-based meat substitutes.
– 6 tbsp of soy sauce
– 2 tbsp of mirin
– 3 tbsp of cooking sake
– 1 tbsp of sugar
– 2 tbsp of oil
– 4 chicken legs
– Japanese rice, or some potatoes to accompany
Making the sauce is actually rather simple – just combine the soy uce, mirin, sake, and sugar in a fry pan. Heat on a low flame until the sugar dissolves then boil for about two minutes.
To prepare the chicken legs, wash then dry (with a kitchen towel) and cut into small pieces (only needed if you’re planning on eating with chopsticks). Feel free to use chicken breast instead of legs, but the Japanese swear he leg is tastier than the breast meat. Personally I can’t stand bones. Saute them until brown, then pour the previously made sauce on top and cook for a further 20 minutes with the pan covered the whole time.
Of course, this dish is best served with Japanese rice, but you could also use the chicken and sauce for own main meal idea, with potatoes or a salad, for instance.