Japanese has been the theme in our kitchen this week and I just have to share this amazing dish with you all.
The teriyaki sauce is inspired by a Nic Watt recipe from his recent book, Masu. The recipe uses mirin, sake, caster sugar, chilli and soy sauce. Haydn also roasts the bones of a chicken and adds these to the pot. The chicken meat is cut into pieces and put aside until the sauce is ready.
Whilst the teriyaki sauce is reducing, the black sesame dressing can be prepared. A handful of black sesame seeds are roasted off in a pan until fragrant. In a mortar and pestle the sesame seeds are then mixed with some rice wine vinegar, mirin, soy sauce and sesame oil.
As the Teriyaki simmers and reduces it smells sensational. Full of flavour the sauce reaches the perfect balance of sweet and savoury. I definitely recommend a sneaky chew on the chicken wings before taking them out of the pot!
After the bones are removed and the sauce is cooled, the chicken meat is marinated and left in the fridge for at least 45 minutes.
The thick teriyaki sauce is perfect for grilling on the barbeque.
The teriyaki sauce caramelizes and coats the skin with a crispy charcoal layer and the flavour is absorbed into the flesh.
Bok Choy pan fried and then steamed in Shao Xing cooking wine is the perfect accompliment to this delectable teriyaki chicken dish.