While our family loves to celebrate “International Nights” as often as we can, Japan is one of our favorite stops and this… one of our favorite recipes. Teriyaki literally is defined by “teri“ – to shine and “yaki” – to grill. And according to the New York Times, Seattle is famous for the dish. We’re in good company. And to be honest, with my teenage son, I usually double this recipe and we never have leftovers. I love to serve this with a green salad and fresh pineapple. Served over brown rice, it makes a hearty and pleasing dish.
1 package boneless and skinless chicken thighs
3 tablespoons soy sauce
2 heaping tablespoons sugar or to taste
2 tablespoon Japanese cooking sake (rice wine), Mirin or Sherry if not on hand
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed
2 tablespoons canola oil
1/3 cup diagonally sliced green onions for garnish
White sesame, for garnishing
Reserve about 1/3 cup marinade for later use.
Marinate the chicken with soy sauce, sugar, cooking sake/sherry, lemon juice and garlic for an hour. Heat skillet with the oil on low heat. When the oil is heated, transfer the chicken and the marinade sauce into the skillet and let cook slowly. Turn the chicken over after 5 minutes and continue to cook on low heat, until thoroughly cooked. Add remaining marinade to pan and garnish with green onions and white sesame. Serve over brown Basmati rice (or any rice — brown Basmati is just my favorite).
Recipe inspired by RasaMalaysia