Teriyaki Chicken
Guest Writer: My Cooking Hut
Please welcome My Cooking Hut (please check out her curry laksa post) back as she guest posts yet another droolsome dish: Japanese teriyaki chicken and shares her teriyaki chicken recipe with us.
I believe I don’t have to elaborate too much what Teriyaki Chicken is. This ever so popular Japanese dish is really well known is any part of the world. The word, teriyaki is a combination of two Japanese words “teri” and “yaki.” Teri means luster and yaki means grill or broil.
Teriyaki sauce can be bought in a bottle at any supermarkets. The leading brand is probably Kikkoman that I know of. For me, I prefer to mix the sauce from scratch–it tastes better I reckon. It’s not at all complicated to make teriyaki sauce. The main ingredients are mirin, sake, soya sauce, and sugar. Some recipes add grated ginger…(get teriyaki chicken recipe after the jump)
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Chawanmushi (Japanese Steamed Egg Custard) pictures (1 of 6)
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This is a special post to my readers who have requested for a chawanmushi recipe. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants.
From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs. The Chinese version of steamed egg custard or 蒸水蛋 is a lot simpler, but not as tasty as chawanmushi, in my honest opinion. The reason is very simple: chawanmushi is loaded with treasures that are buried at the bottom of the steamed egg custard while the Chinese version is usually plain! Plus, the use of dashi stock and sake are great seasonings for an otherwise plain steamed egg taste…
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One of the dishes we ordered [...]
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Easy. Very easy!
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