Chicken Breast Teriyaki
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 tablespoon of vegetable oil in a frying pan placed over medium heat and add the chicken. Turn over when the underside is brown and cook very briefly.
Once you turn over the chicken, it requires a minimum amount of frying. Too much, and it won't be able to absorb the flavor.
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 over the sauce. Sprinkle sansho powder, to taste.