How to Make a Terriyaki House by FourFourSeconds article How To Make a Squidward House article Teriyakis are a favorite dish of Japanese, Chinese, and Korean restaurants.
You can find these dishes at most sushi restaurants in Tokyo, Tokyo, Osaka, and Osaka.
It is a staple in Korean restaurants as well.
A Teriyak is a Japanese-style rice dish, with a thick, thick layer of batter sandwiched between rice grains.
The batter is seasoned with sesame seeds and sugar.
Teriyaks can be served in a variety of ways, including boiled or fried.
I like to use teriyaki as my base for this recipe.
Ingredients 1 pound boneless, skinless chicken breast, cut into bite-size pieces 1 cup (225g) shredded coconut 1 cup water 1 teaspoon chili powder 1 teaspoon salt 2 tablespoons sesame oil 2 tablespoons sugar 1/2 cup sugar 1 tablespoon mirin 1 tablespoon ketchup 1 tablespoon soy sauce 2 tablespoons soy sauce vinegar 1 teaspoon sesame juice 2 teaspoons rice vinegar 1/4 teaspoon sugar 2 teaspoons white vinegar 1 tablespoon sesame powder 2 tablespoons water (optional) Directions Wash chicken, pat dry, and place on a baking sheet.
Pour water into a medium saucepan and add chicken.
Cook over medium heat until it is slightly browned and a little cooked through, about 5 minutes.
Remove chicken from heat and set aside.
Whisk together chili powder, salt, sugar, and soy sauce.
Heat 1 teaspoon of the water in a large saucepan over medium-high heat.
Add chicken and cook until the skin starts to turn golden brown and the edges of the skin turn golden-brown, about 1 minute.
Transfer chicken to a plate and set it aside.
Add the remaining 1 teaspoon water, and whisk until everything is dissolved.
Set the chicken aside.
Combine 1/3 cup of the sesame and sugar into a small bowl and add to the chicken mixture.
Whiz the sachets and the sugar mixture together with a wooden spoon until the mixture is smooth and fluffy.
Using a slotted spoon, add the remaining sesame syrup and stir until the sesame paste is incorporated.
Add a little bit of water to the saucepan, and stir constantly to incorporate the sesan paste.
Cook, stirring, until chicken is cooked through.
Transfer the chicken to another plate.
Combine remaining sesan syrup and sugar mixture into a large bowl.
Whizz the mixture until the sugar is completely dissolved.
Using the whisk attachment, add a bit of the hot sesame paste mixture to the batter and whisk it until it becomes smooth and creamy.
Add more sesame sauce if needed, and then pour the mixture into the prepared teriyakis.
Bake for 15-20 minutes, or until golden brown.
Cool slightly before serving.
Recipe Notes I prefer to cook my teriyakes in the microwave for about 2 minutes, as opposed to cooking them over high heat.
It will soften the chicken and give it a nice crunchy texture.
The flavor of the teriyaks will depend on how your chicken is seasoned.
If you’re cooking the chicken in a rice cooker, you’ll want to add some rice vinegar to the terikaki.
You could also add a little soy sauce to the mix if you’re serving it in a soup.
Nutrition Facts How to Made a Teri-yaki Chicken House Amount Per Serving (1 teriyake) Calories 539 Calories from Fat 6 % Daily Value* Total Fat 1g 2% Sodium 545mg 21% Potassium 690mg 16% Total Carbohydrates 25g 7% Dietary Fiber 4g 16% Sugars 2g Protein 10g 20% * Percent Daily Values are based on a 2000 calorie diet.