Japan witnessed a sea change in the 17th century owing to large-scale urbaniszation and revolutionary farming methods that replaced age-old ways. Japanese cuisine also witnessed significant change with experiments and the introduction of novel preparation methods. Of the several new cooking try-outs was the teriyaki technique which became an instant hit. It denotes both a cooking method and also the dish that have been cooked so.
The teriyaki method involves soaking food in a mix of soy sauce, sugar and sweet rice wine (mirin) and then grilling it. The cooking process imparts a subtle sweetness to grilled dishes like beef, chicken, or fish .
While it’s usually fish that comes in for a teriyaki in Japan, the West does it with red meat. Today, the teriyaki is a global speciality from Japan.
The Japanese word teriyaki is derived from the Japanese root words teri, meaning to shine, and yaki, meaning to broil or grill.
Onmanorama Food brings you the recipe to make a Western variant of this saucy Japanese delight.
2 pieces of chicken breasts
4 tablespoons of soy sauce
1 tablespoon chopped garlic
1 tablespoon finely chopped ginger (lengthwise)
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
Red wine (optional)
1 teaspoon chopped garlic cloves
1 teaspoon chopped ginger
2 cups broccoli
1 cup carrot
½ cup green peas
Pepper powder (as required)
Mix all the items for the sauce until they are blended well
Marinate two pieces of chicken breast in a quarter of the sauce
Grill them in oil after an hour
Saute all the ingredients for the gravy in a pan
When gravy thickens, add the chicken stock
Cook until the gravy becomes thick again
Add the rest of the sauce to this mix
Add cornstarch when the gravy boils
Now, serve the teriyaki chicken along with white rice.