Teriyaki chicken

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) with skin
• 1 tbsp oil
• 1 tbsp sake (Japanese rice wine)
• 4 tbsp soy sauce, Japanese
• 4 tbsp sweet rice wine (Mirim)
• 2 tbsp sugar
• 160 g white cabbage
• n. B. Carrot(s), finely grated
• Cucumber(s) – pieces
• Sprouts (radish sprouts)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toriniku no Nabeteriyaki

Heat oil in a pan. Add the chicken fillets skin-side down and fry over medium heat. Turn the meat over after about 5 minutes. Cover the pan and fry the chicken breast for about 5 minutes until crispy, shaking the pan occasionally. Remove the meat and discard the oil. Bring the sake, soy sauce, mirin, and sugar to a boil in the pan. Add the meat skin-side up and let it simmer in the sauce over low heat for about 5 minutes. Trim and wash the white cabbage and finely grate it using a mandoline. Remove the meat from the sauce, cut into 1 cm thick slices, and serve garnished with some white cabbage. Garnish with grated carrots, cucumbers, and sprouts, if desired. INFO: The name teriyaki comes from teri, which means shine, and yaki, which means to grill. Teriyaki is a very popular cooking method in Japan. The dish is called that even though the chicken is cooked in a pan rather than on the grill. In the Japanese name, Toriniku no Nabeteriyaki, the nabe refers to the pan. The shine comes from the sugar.