TERIYAKI CHICKEN & RICE - History & Recipe

Hi my dudes and dudettes! Welcome back to Serious Bites!!!

First, let us thank each and every one of our readers for the likes and follows on our FaceBook page & Blogger. For new readers you can check us out @Seriousbitesfoodreviews on Facebook.


Almost a thousand likes now, it’s crazy. All likes, follows, reviews, comments, every new reader on our page mean the world to us so we really can’t thank you enough!! Xie Xie! :) Our goal is to achieve more than 5k readers by the end of this year. Big dream, yes but with your help, we are hundred percent positive that we will get there :) We promise to do our best to keep you updated on a daily basis with informative posts that cover every possible Asian dish there is today …. 100 Asian dishes is just getting started!!!!!

Also, we’ve figured FaceBook page isn’t ideal for our readers simply because FB does not have the formatting option and the unformatted long posts are a drag to read. So bear with us if you’d have to click away to our blog page on future posts. Because on blogger.com, we can format pictures, links and fonts in ways that can have our readers read with comfort and keep information as streamlined as possible! We will keep this page alive by posting daily though, and to engage with our readers as much as possible.

With that being said, the fourth dish of Serious Bites’ 100 Asian dishes is -- TERIYAKI CHICKEN! Let’s do this!

First, everyone should know what “Teriyaki” means, where and how it originated from and got famous.

Teriyaki 101

TERIYAKI  or てりやき comes from Japan. Many (myself included) mistakes the term teriyaki for its sauce. I read a Japanese cookbook a couple months ago which shed some light on what it really means, who coined the term and its history.

“Teriyaki” is actually a cooking technique - a style which the Japanese people broil or grill their meat/ fish and glaze it with soy sauce. They then add sugar and mirin (Japanese rice wine with low alcohol content used as a condiment in cooking). “Tare” is the actual Japanese word for teriyaki sauce.

Japanese like their food fresh and raw, grilled or broiled. Teriyaki cooking style compliments the latter method of cooking. Teriyaki Sauce is traditionally made by mixing and heating soy sauce, mirin and sugar (or honey). Next step is to boil the sauce to achieve the desired thickness. The sweet-tasting sauce is then used to marinate meat or fish that is then grilled or broiled.

In North America and many countries describe any type of meal that is glazed with teriyaki sauce as TERIYAKI dish regardless of how the food may be cooked. In their opinion, “Teriyaki sauce = Teriyaki dish”. However, for the Japanese, the dish has to be either broiled or grilled with traditional teriyaki sauce in order to as teriyaki dish as possible - if that makes sense.

Pretty interesting indeed, but now let’s move on to how to actually make Teriyaki sauce and Teriyaki chicken dish. As we mentioned earlier, tare sauce can be used to marinade different types of meat (chicken, beef, pork) and fish (salmon, tuna, yellowtail, mackeral etc etc. However, if you know how to make Teriyaki chicken, you will know how to make Teriyaki fish because the methods are pretty much the same.

So, what do we need for a bowl of teriyaki chicken and rice?

Recipe

Chicken (2 breasts)

Soy Sauce (Japanese soy sauce recommended) (3 Tbsp)

Brown sugar (2 Tbsp)

Honey (1 Tbsp)

Rice vinegar (2 tsp)

Orange Juice or Apple juice (3 or 4 Tbsp)

Sake or Mirin (3tsp)

Corn starch (1 or 2 tsp)

Ginger chopped (1tsp)

Sesame oil (1tsp)

Cooking oil (1 and half Tbsp)

Sesame seeds (1tsp)

Spring onion (half stalk)

Unsalted butter (1 and half Tbsp)

Instructions

• Cut the chicken breasts into 1 inch cubes and marinade with all the ingredients above except cooking oil, sesame seeds, unsalted butter and spring onion. (marinade the chicken one hour before cooking to get better taste)

• Heat the pan on medium high heat.

• Now add cooking oil in the pan, fry the marinated chicken and stir fry until golden color appears (about 5 min). (Don’t forget to leave the marinade sauce in the bowl for making sauce)

• Pour the marinated teriyaki sauce into the pan with medium heat. Then add butter and cook it for 1 to 2 minutes.

• Place the fried teriyaki chicken on the warm cooked rice and pour the delicious teriyaki sauce gently.

• Season with sesame seeds, thinly chopped spring onion and sesame oil on top.  And VOILA!!

• Beautiful! It’s time you say “"itadakimasu,”

Also, we’ve provided you with the nutrition information of a bowl of Teriyaki chicken and rice.

Nutrition Facts

1. Servings:  1 Bowl

Calories	220	Sodium	475 mg
Total Fat	3 g	Potassium	0 mg
Saturated	1 g	Total Carbs	30 g
Polyunsaturated	0 g	Dietary Fiber	2 g
Monounsaturated	0 g	Sugars	11 g
Trans	0 g	Protein	14 g
Cholesterol	28 mg
Vitamin A	25%	Calcium	4%
Vitamin C	15%	Iron	4%

Disclaimer: We did not make the nutrition facts table. It is from myfitnesspal.com. Check them out here: http://www.myfitnesspal.com