Teriyaki Chicken & Miso Soup


It’s about time we made two of the most well known Japanese dishes. The chicken teriyaki is best made with chicken thighs, but we used these skinless chicken breast strips instead. We were really happy with how the teriyaki sauce turned out. It actually tasted like the “real thing,” with just a hint of sweetness from the mirin. Serve with steamed white rice and sliced leek.

4 boneless chicken thighs with skin
2 tsp. + 1/2 cup sake
2 tsp. + 3 TBS. soy sauce
3 TBS. mirin (sweet Japanese cooking wine)
2 tsp. vegetable oil
1 leek stalk, sliced (optional)

  • Place chicken, 2 tsp. sake and 2 tsp. soy sauce in a medium bowl and marinate for 30 min. or overnight. Drain and pat dry on paper towels.
  • In a small bowl, combine the mirin, 3 TBS. soy sauce, and 1/2 cup sake and set aside.
  • Heat the oil in a saucepan over medium heat. Fry the chicken for 2-3 minutes on each side, or until golden brown.
  • Add the reserved mirin mixture, reduce heat to low and cook for 7-8 minutes or until chicken is cooked through and sauce thickens. (If using thinner chicken breasts, remove after 5 minutes so they don’t overcook and continue thickening the sauce in the pan).
  • Spoon the sauce over the chicken and serve with sliced leek. And don’t let that leftover sake go to waste!


    We used white miso in our miso soup, which had a much sweeter taste than we were expecting. We’d recommend using red miso if you can find it. It’s the preferred kind in the Osaka area anyway. There’s something really comforting about miso soup. I just love it. I think it’s one of the few Japanese foods I could actually eat every day for breakfast (everything else just isn’t as appetizing before noon). Feel free to add cubed tofu if you want too! Also, I learned it’s important not to bowl the miso or it will lose its flavor. Most of the “cooking” is done off the heat.

    4 tsp. dashi powder dissolved in 3 cups water (or 3 cups of Dashi Stock. Another alternative is bouillon).
    2 TBS. dried wakame seaweed, torn
    4 TBS. red miso paste
    150 grams (5 oz) silken tofu, cubed
    1 TBS. thinly sliced green onions, to garnish

    • Place dashi mixture or stock into a medium saucepan and bring to a boil. Remove from heat and sprinkle with the dried seaweed (soon it will turn a vibrant green!)
    • Place the miso paste in a small bowl and stir in a little of the stock liquid until the paste is of pouring consistency.
    • Gradually stir into the soup stock and add the cubed tofu.
    • Ladle into bowls and garnish with green onion.

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