Should be served with white rice, and two scoops of Mac Salad or an iceberg salad with sesame ginger dressing. What makes it different from Japanese Teriyaki. Japanese Teriyaki is usually salmon or fish. Chicken is usually yakitori. What's the difference in the sauce? Garlic and Ginger are the difference!
Why it works:
This is as simple easy as it comes.
Yield: 2 portions
Time: 30 minutes
Pairing: It's a full lunch.
References:
Equipment:
Grill or Grill pan
Ingredients:
3 # Boneless Skinless Chicken Thigh
Teriyaki Sauce
2 cloves Garlic
1 knob Ginger
1/5 cup white sugar
1 cup soy sauce
2 tables Mirin
2 table sake
Garnish
Green onion, sesame seed
Salad
Iceberg lettuce
Shredded carrot
Dressing
Sesame oil
Ginger
Sushi Rice
1 tablespoon Rice Wine Vinegar
1 tablespoon white sugar
Mac Salad
1 Cup Macaroni
Shredded Carrot
Boiling salted water
Best Foods Mayo
Rice wine vinegar
Instructions: 1. Begin Boiling pasta water
Heat Grill to High heat, or get charcoal going.
2. Remove excess fat from chicken thighs
3. Begin steaming sushi rice.
3. Make Teriyaki sauce in a Vitamix, blending all ingredients.
4. Marinade chicken for 10-15 minutes in grill proof sauce pan.
5. Make Salad dressing, Shred carrot
6. Cut Iceberg lettuce into 1" inch pieces.
7. Begin boiling pasta.
Remove Chicken thighs from marinade and lay on grill presentation side down. Get left over marinade on grill to reduce.
Remove chicken once 165 F and place back in marinade reduction.
Cut Chicken against the grain into long pieces that can be picked up by chopsticks. Use left over sauce reduction to pour over rice. Toss salad, and garnish with sesame seed.
Plating Instructions
Tasting Journal
Date: 11/2/24
Photo:
Tasting Notes: Killer, the timing on the chicken was right on. This was done on a gas grill, I'd like to use a charcoal with apple wood essence next time. Or just straight up kingsford charcoal.
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