Recipe by Pei Shuen
1. Onion 115g
2. Ginger 50g
3. Sake 45g
4. Mirin 45g
5. Soy sauce 100g (For Japanese cuisine)
6. Water 100g
7. Sugar 45g
8. Chicken thigh 2 nos (Skin on)
For the sauce
1. Place ingredient 1 and 2 in blender or mortar, process to finest possible.
2. Transfer ingredients to a pot, add ingredient 3 to 7, bring to boil.
3. Reduce heat to simmer for 30min.
4. Drain the sauce, keep it in sterilized mason jar, let fully cool down before cover.
5. Save the ginger and onion remaining separately.
For the teriyaki chicken
1. Clean chicken thighs, pat dry, remove excess fat but not the skin.
2. Heat up some oil in the pan, place the chicken thigh skin side down.
3. Fry until skin turns golden brown to add nice char flavour, turn over to fry the other side.
4. Pour desired amount of teriyaki sauce into pan, let the chicken thighs absorb the flavour during frying.
5. Once done, let the chicken thighs rest for 10min before sliced.
6. Plate the chicken thighs, drizzle teriyaki sauce (thickened), served with steam rice and salads.
1. How Long can we keep the sauce for future use?
Should you fill the sterilized jar, seal and let cool in room temperature before keeping in fridge, you may keep for 1 month. Alternatively, you may freeze it immediately for extended storage of 2 months. Once thaw and open, please consume within a week.
2. How to thicken the sauce? Add cornflour?
Depends on applications, you may do reduction or thickening.
For thickening, please use starch solution, starch to water ratio 1:1
3. May I use chinese wine to replace cooking sake ?
I recommend the use of cooking sake as that will result the beautiful Japanese teriyaki fragrance. You may still be able to execute the recipe by replacing the cooking sake with chinese wine, and by replacing Japanese soy sauce with Chinese soy sauce but that will not result the same flavour as suggested by this recipe.