Teriyakidon

By far the easiest Japanese dish to make at home, and a great introduction to Japanese flavours for the nervous first-time diner, teriyaki chicken- whether served on skewers, tucked inside a fluffy burger bun, or crowning a bowl of pearly white rice- has become one of the most recognisable faces of washoku the world over.  The alchemical combination of the three classic sauce ingredients- soy sauce, mirin and sake, create the quintessential basic Japanese flavour that so many other dishes build upon, and the addition of warming, soft brown sugar thickens the sauce into an incredibly sticky, mahogany lacquer.  It is the lustrous glaze that is referred to in the name of this cooking technique- teri literally meaning shine and yaki, to grill, although use of the term has now expanded to include the sauce too, leading to the bottled sauces on the supermarket shelves that we’re all familiar with, but bearing little resemblance to the simple, authentic dish at its roots.

Sweet, sticky, intensely savoury and endlessly versatile, this technique lends itself just as well to thin beef steaks, chunky pork chops, pieces of salmon or mackerel, blocks of tofu or even meatballs and burgers, but to my mind, chicken thighs are the ultimate subject for teriyaki.  Biting through the crisp, slightly charred skin covered in the deep red-brown caramel glaze, giving way to the succulent, delicate white flesh of the thigh before finding your way to the soothing, polished rice is a delicious mouthful, needing just a hint of the nutty snap of toasted sesame seeds to push it into the realms of perfection.

 

(Any cold, leftover teriyaki chicken makes a wonderful sandwich filling when accompanied by crisp iceberg lettuce, a squirt of Kewpie mayonnaise, and served on the softest bread you can find.)

 

 

teriyakidon
Teriyaki- succulent, mahogany lacquered chicken.

 

 

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