Hellos! I’m back with a recipe post and it’s the easiest yet flavorful teriyaki chicken. Teriyaki chicken/salmon menus can be found in most Japanese food stalls in Singapore but the taste of each stall’s teriyaki sauce varies. Some are too watery while some are too starchy. 😐
Few years back I found the best teriyaki sauce on a youtube video, and from then on, I seldom order teriyaki chicken/salmon set meals from the Japanese food stalls in Singapore. 😀 click to see the recipe!
Hello! Hope you’ve enjoyed your weekends and have shake off the Monday blues. 😀 As promised, this will be a recipe post for you. Do try it out for dinner this week! 🙂
Ingredients (Serves 2):
- Chicken breast meat – 1 piece (approx. 250g)
- (A) Sake – ½ tablespoon
- (A) Sugar – 1½ pinch
- (A) Black grounded pepper – a few shakes
- Corn starch – 2 tablespoons
- (B) Shoyu – 1½ tablespoons
- (B) Sake – 1½ tablespoons
- (B) Sugar – 1 tablespoon
- (B) Mayonnaise – ½ tablespoon
- Cooking oil – 1 tablespoon
- Lettuce – 2 ~ 3 leaves
- Cut chicken breast meat into bite-size pieces and marinate with (A) for 15 minutes.
- Lightly coat Step 1 with corn starch.
- Mix (B) together.
- In a fry-pan, heat the oil in Medium heat and add in the chicken meat in Step 2.
- Pan-fry the meat until there’s some browning on outside. Lower the heat to Medium-low.
- Add in (B) and allow it to simmer for a few minutes. Or until the sauce thickens a bit.
- Shred the lettuce into smaller pieces and arrange it on a plate. Serve the chicken meat on top of it.
For the mayonnaise used in this dish, try to use the Japanese one (Kewpie or Ajinomoto brand) because it has more egg yolk contents than normal ‘white’ mayonnaise and also more vinegar-ish. It’s recommended to have a bottle at home because it goes well with anything! 🙂
P/S: I always add 1 ~ 1½ tablespoons of mayonnaise to my omelette mixture to make it fluffy. :p
Hello!! How’s your FRIDAY? 😀 Any plans over the weekend?
Today is Y-chan’s birthday but we are on an emergency trip back to Yamaguchi and already on our flight there.
Anyways!! If you have no plans over the weekend, how about you try this recipe out for your dinner? (Sorry if you don’t have an oven at home!) (T_T)
Ingredients (Serves 2):
- Mid-joints wings (w/ or w/o tail also OK) – 7 ~ 9 pieces
- Black Pepper (grounded) – ½ tablespoon
- Sake (Japanese cooking wine) – 1 tablespoon
- Mirin – 2 tablespoons
- Honey or Sugar – 2 tablespoons
- Shoyu – 4 tablespoons
- Mix everything in a bowl including the wings and cover with cling wrap and rest in the fridge.
- Allow the wings to marinate for at least 2 – 3 hours and mix the wings from time to time. [Note: this will allow the marinate to ‘absorb’ into the wings and mixing it from time to time allows the marinate to coat equally.]
- Preheat the oven at 200°C and lay baking sheet on baking pan.
- Once the oven is preheated, line the wings on the baking pan and into the oven.
- Bake for 20 ~ 25 minutes.
- Serve on plate.
I tried to make full use of my oven because electricity & gas are expensive in Japan. So I cut some potatoes into wedges and sprinkled olive oil and salt over it and place it on any empty spaces I can find in the baking pan. Then I found out I have some leftover asparagus in the freezer compartment, so I sliced a few stalks of it and scattered it over the baking pan.
This wings tasted so great that Y-chan told me to ‘delete’ the few previous wings’ recipes and focus on this instead. 😀 I love it too because it tasted like the wings I used to eat when I was about 8 years old? My aunt used to bake chicken wings for me and my cousins after we ended our school. She fed me too well that I was almost…. overweight.
P/s: Do use the Japanese shoyu instead of the normal soy sauce because the taste is different.
Pp/s: I added a few shakes of MasterFoods‘ Cajun Seasoning into the marinate to give the flavor a ‘punch’.
Hello! (: How’s your week going? This will be my second post in recipe and it’s fairly simple, hope you will like it. As the supermarket I frequents to has this campaign of ’98yen’ sale, and chicken wings (mid-joint) is selling at 98yen per 100g so I just bought a pack which has 9 pieces in it. This ‘special’ sauce which I don’t know how to describe in English, is called ama-kara (甘辛). It’s a little sweet and a little salty, something similar to teriyaki-sauce.
Ingredients (Serves 2):
- Chicken wings (mid-joints / drumlets) – 7 ~ 9 pieces
- Salt – ¼ teaspoon
- Corn starch – 1½ tablespoon
- Shoyu – 2 tablespoon
- Sugar – 1 tablespoon
- Mirin – 1 tablespoon
- Sake – 1 tablespoon
- Marinate the wings with salt on both sides and rest in fridge for about 10 minutes.
- Coat the wings fully with corn starch.
- In a frying pan, add about 1cm in height of cooking oil and heat until it’s ready for frying.
- Meanwhile, in another frying pan, add in the rest of the ingredients together and simmer until it’s half the original volume. Turn off the heat. [Note: do it simultaneously with step 3.]
- Fry the wings till cooked, and transfer it straight into the sauce.
- Coat the fried wings evenly and serve it on a plate.
- Garnish with white sesame.
When I was preparing this dish, I used my ‘magic oven’ to fry the wings.The good thing about this is it’s healthier than the traditional method. The bad thing is it’s less crispy and a little soggy on one side of the wings. ):
Instead of using chicken wings, you may also use cut chicken thighs to prepare this dish! 😀 Enjoy!! ♪
Hello! Going to share with you all on how to make Oyako don (親子丼). You can always find this on the menu when you go to a Japanese restaurant that serves set meal (定食 teishoko). The meaning of Oyako is ‘parent & child’ and don is a short-form for donburi which means ‘rice bowl’.
Ingredients (Serves 2):
- Chicken thigh meat – 1 piece (approx. 250g ~ 300g)
- Egg – 3 medium sized
- Onion – 1/2 of regular sized
- Dashi stock – 200ml
- Shoyu – 50ml
- Mirin – 50ml
- Cooked rice – 2 person servings
- Pan-fry the chicken thigh in a heated pan with some cooking oil until the skin side starts to brown. [Note: to place the skin side down first, then flip over.]
- The chicken thigh does not need to be fully cooked in step 1 as it will be simmered in step 7.
- Slice the chicken thigh into bite-sized pieces.
- Beat the eggs lightly together in a bowl. [Note: do not beat the eggs until you can’t see the egg whites.]
- Slice the onion.
- In a pot, add in dashi stock, shoyu and mirin together and bring to a boil.
- Add in the sliced chicken thigh pieces and sliced onion and bring it to boil again.
- Bring the fire to low and slowly pour in half of the beaten eggs in a circular motion. [Note: hold your chopsticks against the bowl while pouring the beaten eggs and start from the middle then outwards. You will notice that what was poured out are the egg whites, keep the beaten yolks for the step 10.]
- Cover with a lid to allow the meat and egg whites to be cooked.
- Pour in the remaining beaten eggs (mostly egg yolks) to fill the ‘holes’ which the egg whites didn’t managed to cover.
- Turn off the fire after 30 seconds.
- Serve it on top of Japanese rice and garnish it with mitsuba (三つ葉) or shredded seaweed (刻み海苔).
For a healthier choice, you may use chicken breast meat instead of thigh and 2 eggs instead of 3. I’ve learnt the ‘golden ration’ of the simmer sauce for Oyako don on a TV prog and found that it’s really good. 😀
P/S: The reason for adding the egg white in first is because egg white takes a longer time to cook than egg yolk.