The traditional Japanese method of frying using a sweet sauce is called in Japanese cuisine Teriyaki. In which the hieroglyph teri- means shine, and Yaks-fry. As is clear from the translation, the method is to fry the product in a sweet sauce until the sugar caramelizes, which will add shine to the prepared dish.
Japanese cuisine has its own distinctive features. Firstly, mainly fresh products are used in preparing dishes, always of high quality. Practically no shelf-stable products are used, with the exception of rice and sauces.
Secondly, in Japanese cuisine they strive to preserve the original appearance and taste of the ingredients. This distinguishes Japanese cuisine from most Asian cuisines, where products are often changed beyond recognition during the cooking process.
Thirdly, great importance is attached to serving the dish and setting the table. There is a certain specific aesthetics of design of both the dish itself and the table as a whole.
Dishes are served in small portions, mainly to make them convenient to eat with chopsticks, which is what the Japanese use to eat. And so that you can eat and not overeat.
Now that we have become a little familiar with Japanese cuisine, let's prepare one of the Japanese dishes. And it’s called chicken fillet with teriyaki sauce. We will cook it with our own homemade sauce.
Teriyaki sauce is now quite easy to find in the store. But suddenly someone didn’t find it... or didn’t even look for it, but wanted to cook chicken with this sauce. Therefore, we will prepare the sauce ourselves. Moreover, preparing it is absolutely not difficult.
We will need:
Preparation
1. Make the marinade. Mix soy sauce, sugar and honey.
2. Cut the chicken fillet into small pieces and place in the marinade for 15-30 minutes, periodically turning the chicken pieces to marinate evenly.
3. Grind the garlic and ginger, add sesame seeds to them, mix. Add to the chicken marinade and mix everything.
4. Place the chicken in a frying pan and pour over the marinade. Add salt. Fry with the lid closed for 5-7 minutes on each side.
5. After the allotted time, remove the lid and fry for another 2 minutes over high heat.
Here's a quick way to cook chicken with teriyaki sauce.
Here is another recipe in which the chicken is not fried, but baked in the oven. This option takes a little longer to prepare. Therefore, if you have more time, you can cook it this way.
All ingredients are the same as in the first recipe.
Preparation
1. Make the marinade. Combine soy sauce, sugar, honey and sesame seeds.
2. Grind garlic and ginger. Add to marinade, salt.
3. Cut the chicken fillet into portions and pour in the marinade. Marinate for 40-50 minutes, turning the pieces occasionally.
4. Preheat the oven to 190 degrees. Place the chicken in a mold, pour over the marinade, add 1 tbsp. a spoonful of vegetable oil.
5. Bake for 15 minutes, take out the pan and turn the chicken over to the other side. Bake for another 15 minutes.
That's it, our chicken is ready.
For a side dish, we will prepare rice the way the Japanese themselves prepare it. Before you start cooking rice, it should be said that rice is sacred to the Japanese. The rice is called gohan, which means both boiled rice and food at the same time.
To prepare Japanese rice, you need to take varieties with increased stickiness. During the cooking process, all the grains of rice will stick together, and the rice will be convenient to eat with chopsticks. But under no circumstances should it turn out mushy or liquid. And it shouldn’t crumble either. Usually round white rice is used.
We will need:
Preparation
1. Rinse the rice thoroughly in running water. According to Japanese tradition, water should be poured and drained seven times. Seven is a sacred “cosmic” number among the Japanese. To be honest, I don’t count, but wash the rice until the water becomes clear.
2. After the rice has been washed, pour room temperature water into the bowl with the rice and leave for 20-30 minutes to swell.
3. Bring water to a boil and add prepared rice to it. Let it boil again and add salt, the water should be medium salty. Cook over medium heat for 5-7 minutes.
4. Then reduce the heat to minimum, close the lid tightly so that no steam escapes. If the lid has a hole, cover the top with a towel. (tuck the edges of the towel to prevent anything from catching fire).
5. Cook for another 15 minutes. Then turn it off, do not open the lid, do not remove the towel. Let the rice simmer and rest.
Serve the rice with the chicken and top with teriyaki sauce.
Since Japanese cuisine is on our agenda today, it would be nice to know the basic rules of Japanese food etiquette.
Well, while we were studying Japanese etiquette, the rice was already steamed, and the chicken with tiriyaki sauce was also ready. It's time to enjoy a traditional, delicious Japanese dish.
Bon appetit!
