Tag Archives: teriyaki

Teriyaki Chicken with Pan-Seared Portobello Mushroom

Teriyaki Chicken:

1. Prepare a whole boneless chicken leg. Sprinkle a little salt and black pepper.

2. Use the back of knife to hit chicken a bit.

3. Heat a pan on stove. When the pan is hot, put the chicken inside with skin side down. Flip over when the skin turns golden brown. Fry the other side till brown, too.

4. If there is much oil after sear, you can pour the oil out.

5. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tbsp sugar and 1 tablespoon honey. Let the chicken be coated with sauce.

6. Pour in hot water just enough to cover the chicken. Cover the lid and simmer for a while.

7. Remove the lid. Turn to high heat to reduce the sauce.

Portobello Mushroom:

Remove the Portobello mushroom’s stem first and wash clean.

1. Heat a pan. Cut in a small cube of butter.

2. When butter melts, add the mushroom in with cap side down. Sear for 3 mins. If your mushroom is really really big, probably you will need 5 mins. Keep the heat low, don’t burn the mushroom.

3. Add 1 drop of soy sauce onto the stem hole of each mushroom.

4. Flip the mushroom over, sear the other side for 3 mins with the lid on.

5. A lot of juice will come out. Use a spatula, and press the mushroom gently to squeeze the juice out.

6. Flip over and squeeze the other side. Keep cooking till the juice evaporates.

 

Bento for Hubby (His First Day at Work)

My husband got a new job. YAY~!

And today is his first day to go to work. That also means we cannot have lunch together at home. Since I need to teach in the afternoon or evening, we cannot have dinner together either. He will have his lunch at canteen. So I decided to cook lunch and spare his part in a lunchbox. All he needs to do is to reheat it when he’s off work.

I cooked his favorite chicken teriyaki today. And with potato pancakes.

Chicken teriyaki is not that difficult. 3 main steps: 1. Sear the whole boneless chicken leg till tow sides turn golden brown. 2. Sauce part: 2 tsp light soy sauce, 1 tsp sweet cooking wine, 1 tsp dark soy sauce, 2 tsp honey. Add in enough water covers chicken. 3. Boil for 15-20 mins and reduce the sauce with high heat.

Cut the chicken into strips. And pour the sauce over it. Rice will absorb the flavor.

Potato pancake:

2 medium potato,  (Peeled and shredded into thin strips. Boil in hot water for 1 min and drain)

1 cup flour

1 egg

1/2 tsp salt

1/2 tsp black pepper

1/4 cup water

Mix them in a big bowl.

Scoop batter with a spoon and fry till golden and crispy.

I cut them into halves before placing them into the lunch box.

To let him have more veggies, I also add cucumber slices, cherry tomato and boiled baby corn.

My husband finished them all.

Teriyaki Chicken Pizza Recipe

1. For the pizza dough, please check:

https://foodrecipe33.com/2018/04/10/double-cheese-pizza-with-homemade-pizza-sauce/

2. Prepare a whole boneless chicken leg. Cut it into small chunks.

3. Heat a pan. Add in a little oil. Sear the chicken till brownish.

4. Add in 1 tablespoon light soy sauce, 1/2 tablespoon mirin (Japanese sweet cooking wine), 1/2 tablespoon dark soy sauce, 1 tsp sugar, 1 tablespoon honey. Mix chicken well with sauce.

5. Pour in 1 cup hot water. Simmer chicken for 10 mins.

6. Set chicken aside. Turn to high heat. Reduce the sauce till very thick. You can add in a little starch water to help. The. The teriyaki sauce is done.

7. Brush pizza dough with teriyaki sauce. Sprinkle cheese. Then chicken and vegetable. At last another layer of cheese.

8. Into 200 degree C oven for 10 mins or till cheese melts.

https://flic.kr/p/2bAXhf9

Teriyaki Tofu Recipe

When my husband took the first bite, he screamed “Ah~”. I got a shock, and wondered what happened. But he then said: “This is so nice!” 🙂

I chose to use Japanese egg tofu in this dish, because they are soft and smooth.

1. Cut tofu into small cubes. Place them on a kitchen towel for a little while. The kitchen towel will absorb the water.

2. In a small bowl, add in 20g flour, 20g corn starch, 1/2 tsp salt and 1/2 tsp black pepper.

3. Dip tofu in flour mixture and shake off the excessive.

4. Fry tofu in oil till golden brown. The flour shell becomes hard and not easy to be broken.

5. Heat the pan, add in 1 tsp oil. Sauté 1 chopped garlic clove. Add in 1 Tablespoon sweet cooking wine, 2 tsp light soy sauce, 2 tsp sugar and 1 tsp honey. Mix them well.

6. When the sauce reduces a bit. Add fried tofu in. Gently flip Tofu to let them be coated with sauce.

7. Serve hot and garnish with spring onion shreds.

Teriyaki Chicken Leg

1. Prepare a whole boneless chicken leg. Sprinkle a little salt and black pepper.

2. Use the back of knife to hit chicken a bit.

3. Heat a pan on stove. When the pan is hot, put the chicken inside with skin side down. Flip over when the skin turns golden brown. Fry the other side till brown, too.

4. If there is much oil after sear, you can pour the oil out.

5. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tbsp sugar and 1 tablespoon honey. Let the chicken be coated with sauce.

6. Pour in hot water just enough to cover the chicken. Cover the lid and simmer for a while.

7. Remove the lid. Turn to high heat to reduce the sauce.

Yummy.

Teriyaki Chicken

Ingredients:

Boneless chicken leg

Dark soy sauce 2 tsp

Cooking wine 1 tsp

Water 2 tsp

Sugar 2 tsp

Honey 2 tsp

White sesame
1. Heat a pan on the stove. When it’s hot, put chicken into the pan with the skin side down.

2. When the downside turns golden brown, flip the chicken over. Fry the other side till golden brown too.

3. Take the chicken out, and cut into smaller pieces.

4. Put the chicken pieces into pan. Add in dark soy sauce, cooking wine, sugar, water and honey. Stir evenly to make sure chicken is coated with sauce.

5. Turn the height higher. Keep stir frying till sauce reduces to almost dry. Sprinkle white sesame.


If you want to serve with rice, you can save more sauce for the rice.

Very yummy.