Ok, so I have decided to bite the bullet and write the first recipe post. To make this easier I have picked one of my favourite dishes cooked in the simplest of ways. I always feel like a tourist when I got to a Japanese restaurant because if they have bento boxes on the menu, I’ll check out the other choices, but will always choose the teriyaki chicken. I know, I know. People say it’s the “safe” option but I just can’t help myself. I love chicken grilled with a salty-sweet marinade livened up with fresh ginger, then charred over a red-hot griddle to seal it into the moist, juicy chicken meat.
Now I don’t have a griddle per se, although I do have a workaround but I can only use it on hot days…yes thats right I have a griddle on my barbeque which is thankfully gas not coal (otherwise there would be inconsistant cooking issues to contend with!)
Griddle For Chicken Teriyaki
I am interested in quite a few japanese recipes, but I am particularly intrigued by this “country-style” Teriyaki Chicken recipe, which only has 3 ingredients in the marinade. Yes, you read that right: only three. I had Japanese soy sauce although not the other ingredient, mirin. So I headed over to chinatown but wasn’t confident which one to get. So I chose the one with the fewest ingredients in it (keep things simple is a motto of mine). Fortunately when I got home, I mixed the easy marinated together and let the chicken thighs marinate overnight. Then grilled them off one my workaround griddle out in the garden and well not a bad day at all I must say, which was worth waiting for as they smelt amazing.
About 6 servings
I refer to this particular teriyaki recipe as “country-style”, which I think means the marinate is not as sweet or sticky as other teriyaki styles. This is a simple recipe with a easy marinade, which is perhaps why farm familys ad workers eat it in Japan.
This recipe uses boneless chicken thighs. If you can only get bone-in ones, it easy to de-bone them, simply turn the chicken thighs skin-side-down, make two slices on each sides of the bone, the cut it off at the top, where it is attached & pull and twist till it is removed. You might consider using boneless, skinless chicken breasts, which I suppose you may use with this marinade, nevertheless I would advise against using them as they’ll dry out when cooked.
You will in all probability need to cook these in batches, unless you’ve an outdoor griddle, then use that. If working with a grill pan, don’t clean it between batches; the juices will collect after each cooking & darken the chicken nicely as you go.
One 2-inch (5cm) piece of fresh ginger, peeled & grated
two-pounds (900g) boneless chicken thighs (4-6 thighs, dependent on size)
1/2 cup (125ml) soy sauce
one/two cup (125ml) mirin
1. Mix together the mirin, soy sauce, & ginger in a large freezer bag. Add the chicken thighs. Massage the chicken to distribute the marinade then refrigerate for 8 to 12 hours, flipping it over on a few occasions to distribute the marinade further.
2. To cook the chicken, drain the chicken over a saucepan & set the pan over medium heat lessen the marinade it comes to a full boil, then decrease the heat & cook it longer, till it’s slightly boiled down.
3. Heat a griddle or cast-iron skillet over high hob & add the chicken thighs, skin side down, cooking off only the quantity of thighs in the pan so they are not crowded – I did 3/4 at a time in mine.
4. Sear the thighs for 2-3 minutes on each side, then cover, and cook for six minutes.
5. Remove the cover, (Important: wipe the condensation off the underside of the cover with a kitchen towel), then flip the thighs over, cover, and cook for another 6 minutes.
6. Uncover the chicken & finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin & meat have darkened.
Remove from the pan & cook off the remaining chicken thighs the same way.
So thats it…Eat And Enjoy!