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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
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Chicken Teriyaki Crepes
- Ingredients (Serves 4)
- * 2 boneless chicken thighs with skin
* 1 cucumber
* 1 Japanese leek
* coriander leaves
* tian mian jiang sauce
* 1/2 cup /100ml soy sauce
* 1/2 cup/100ml mirin sweet cooking sake
* 4 tbsp sugar
* 100g plain flour
* 1 tsp sugar
* 1 cup/200ml water
* 1 tsp vegetable oil
Home-made Tian Mian Jiang Sauce
* 100g haccho miso
* 2 tbsp mirin sweet cooking sake
* 2 tbsp sake
* 50g sugar
* 1/2 cup/100ml hot water
* 1/2 tbsp soy sauce
1 Combine the soy sauce, mirin and sugar in a pan. Cook this on low heat for 15 minutes.
2 Pierce the chicken skin with a fork. Cover it with 1 tbsp of teriyaki sauce and let it marinate for about 10 minutes at room temperature. Turn it over to coat it well with seasoning.
3 Sift the flour into a bowl so that the batter doesn't become lumpy.
Add the sugar and salt.
Add the water and whisk it until the batter is smooth. Then add the oil and mix together. Store in the refrigerator until later.
4 Cut the cucumber into julienne. Cut the leek into julienne as well.
5 Preheat the oven to 180C. Roast the chicken in the oven for about 20 minutes. Check it after 10 minutes and coat the chicken with teriyaki sauce again (coat at least three times while roasting).
6 Heat a frying pan and coat the bottom of the pan with oil. Pour the crepe batter (or use a ladle) into the frying pan. Swirl the pan so that the batter covers the bottom of the pan. When the rim of the crepe looks dry and comes off, turn it over. Cook the other side.
7 Arrange the chicken and vegetables on the crepe. Spread the Tian Mian Jiang Sauce on top and roll the crepe.
How to make Home-made Tian Mian Jiang Sauce
1 Combine the Haccho miso, mirin and sake in a pan and mix them together.
2 When the mixture becomes soft, add the mirin and sugar. Mix together.
3 Add the hot water and mix it well. Heat the mixture on low heat.
Add the soy sauce. Stir with a wooden spatula, allowing the sauce to thicken.
Cook for 25 to 30 minutes slowly so the mixture won't burn.
The key to success is to cook it slowly and thoroughly on very-low heat.
It's done when a little dent can be made on the surface of the sauce with a wooden spatula.