Seattle-style chicken teriyaki
Ingredients: sake, mirin, soy sauce, brown sugar, carrot · 45 min cook time · 650kcal · ₩27,600
Ingredients
1cup sake, 1cup mirin, 1cup soy sauce, 0.5cup brown sugar, 1chunk carrot, 2cloves whole garlic cloves, 2slices whole ginger slices, 1tbsp minced ginger, 1tbsp minced garlic, 1splash vinegar, 1portion cornstarch slurry, 2parts mayonnaise, 1part rice vinegar, 1generous amount black pepper, 1part white sugar, 4pieces boneless, skinless chicken thighs, 4servings rice, 0.5head iceberg lettuce
Instructions
1. Combine 1 cup each of sake, mirin, and soy sauce in a pot. Add 1/2 cup of brown sugar. Bring to a boil, then simmer to reduce until it reaches a glazy consistency.
2. Add a chunk of carrot, 2 whole garlic cloves, and 2 whole slices of ginger to the simmering sauce for extra flavor.
3. Add minced ginger and minced garlic to the sauce.
4. Allow the sauce to rapidly simmer, but do not reduce it too much. Instead of reducing to a glaze, thicken it with a cornstarch slurry.
5. Taste the sauce to ensure the sugar is dissolved and the sweet and savory balance is good. Add a tiny splash of vinegar for a touch of tang, typical in Seattle-style teriyaki.
6. Prepare the salad dressing: combine 2 parts mayonnaise (preferably Japanese mayo), 1 part rice vinegar, plenty of black pepper, and 1 part white sugar. Stir until the sugar dissolves.
7. Marinate the boneless, skinless chicken thighs in the prepared teriyaki sauce.
8. Grill the marinated chicken thighs until cooked through and nicely glazed with the teriyaki sauce.
9. Serve the grilled chicken teriyaki with rice and an iceberg lettuce salad dressed with the sweet mayonnaise dressing.
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