【Japan】Teriyaki Chicken Leg Rice

Overview

Teriyaki sauce originates from Japan. It has a mellow taste and a very bright color, as bright as the sun, hence the name teriyaki sauce. It can be used for teriyaki silverfish, teriyaki chicken legs, teriyaki pork chops and other dishes. Mirin, also known as milin, is brewed from sweet glutinous rice with koji. It is a type of cooking wine. The rich sweetness and wine flavor in mirin can effectively remove the fishy smell of food. It is a yellow and transparent sweet wine that tastes like rice wine boiled with sugar. Its use is similar to Chinese cooking wine and it is an indispensable seasoning in cooking. Since mirin contains 30% alcohol, when using it in large quantities, it must be boiled first and the alcohol content is burned off before cooking. Although the sweetness of mirin is not as strong as sugar, it can fully bring out the original flavor of the ingredients. For example, when making teriyaki dishes, mirin is an indispensable seasoning. Usually, adding wine during cooking can soften the ingredients, but mirin has the effect of tightening proteins and hardening the meat. Therefore, if you want the ingredients to be soft and tender, don't add mirin too early. On the contrary, if you add mirin in advance, you can prevent the ingredients from burning. In addition, adding mirin during cooking can also add luster and make the ingredients more delicious.

Tags

• staple food
• home cooking
• japanese food
• rice
• broccoli
• chicken legs
• cooking wine
• honey
• mirin
• stock
• sugar
• carrot
• salt
• soy sauce
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Wash the chicken legs, cut them open along the leg bones with kitchen scissors, and remove the bones

   

2. 2 Mix the cooking wine, light soy sauce, white pepper, sugar, and salt evenly, pour into the chicken, grasp it evenly with your hands, and marinate in the refrigerator for one night or a few hours

   

3. 3 Make teriyaki sauce: Mirin (if not available, rice wine and brown sugar can be substituted), 2 tablespoons of soy sauce (slightly heavier color), 40 grams of crane wine (a type of sake, optional if not available), 25 grams of stock, a little honey, mix and heat, filter

   

4. 4 Wash the broccoli, cut into small pieces, blanch and drain. Peel the carrots, cut into thick slices, blanch and set aside

   

5. 5 Heat oil in a pan over low heat, add marinated chicken legs, skin side down

   

6. 6 Fry both sides until browned

   

7. 7 ) Brush each side with teriyaki sauce and continue to fry over low heat until cooked through

   

8. 8 Take out and cut into pieces

   

9. 9 Serve the rice, arrange the cut chicken legs, broccoli and carrots

   

10. 10 Heat the remaining teriyaki sauce and pour it over the chicken legs