Recipe Extract: Sachie's Kitchen, Teriyaki chicken

Recipe taken from Sachie's Kitchen by Sachie Nomura, Harper Collins, $49.99.

I have found through my cooking school feedback that teriyaki chicken is one of the most popular Japanese dishes. Don't feel you have to be restricted to chicken: the sauce goes well with beef, pork, salmon, or even stir-fried vegetables and tofu. If you like to think ahead, you could make extra sauce and keep it in your fridge.

INGREDIENTS

4 boneless chicken thighs

3 tbsp plain flour

Oil, for pan frying (any type except olive oil)

Toasted sesame seeds, to garnish

Steamed rice, to serve

Japanese coleslaw, to serve

Teriyaki sauce:

35g brown sugar

75ml mirin

75ml cooking sake

75ml soy sauce

METHOD

To make teriyaki sauce, mix sugar, mirin, sake and soy sauce in a small pan and bring to boil. Reduce heat to medium and simmer for 2 minutes. Set aside.

Score the chicken, flatten and dust with flour.

Heat oil in a pan over mediumhigh heat and cook chicken for 23 minutes, skin side down. Turn and cook other side for another 23 minutes or until cooked through.

Add teriyaki sauce to pan and cook until thickened and lightly caramelised.

Slice chicken, garnish with sesame seeds and serve with steamed rice and Japanese coleslaw.

Serves 4