Chicken Breast Teriyaki
Chicken and teriyaki sauce are a golden combination! The key to achieving flavorful chicken is to keep in mind how you cut the breast meat.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken breast (250 g)
- 4 green asparagus
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
- Sansho powder, as needed
- A pinch of salt
- 1 tbsp vegetable oil
Cut the chicken across the grain into 1.5 cm sogigiri pieces.
Cutting at an angle across the grain speeds up the cooking process and makes it easier for the meat to absorb the flavor.
Peel the hard ends of the asparagus and boil in lightly salted water. Plunge the boiled asparagus into a bowl of cold water and drain. Cut lengthwise in half from below the spears. Mix [A] in a bowl.
Warm 1 tbsp of vegetable oil in a frying pan placed over medium heat and add the chicken. When the underside is brown, turn over and cook very briefly.
Overcooking the chicken once it is turned over will keep the meat from absorbing the sauce, so cook very briefly.
Move the chicken to one side of the pan. Pour [A] into the empty space and simmer briefly.
Spoon the sauce over the chicken several times as you continue frying for 3 to 4 minutes. This will make the chicken glisten.
Repeatedly spoon the sauce over the chicken to let the flavor seep in.
Arrange in a dish, garnish with asparagus and pour the sauce over top. Sprinkle sansho powder, to taste.