In my videos, I show authentic but alternative Japanese home cooking, which can be make with the ingredients available outside of Japan.
In this video, I am cooking one of the most known Japanese dish, Teriyaki Chicken. It is super easy, never fails and always delicious. Whenever I make this for my foreign friends, they always love it and most of the time lick the plate and pan until nothing is left! lol So enjoy!!
Welcome to Taiji's Kitchen. Today I'm going to show you how to make teriyaki chicken. Teriyaki
is probably a sauce that you think when you think of Japanese food. You think of sushi,
you think of tempura, and then probably teriyaki sauce. You don't even have to buy extra teriyaki
sauce as long as you have sugar and soy sauce. It's really simple but still it's very tasty.
Then let's get started.
The ingredients for teriyaki chicken is very simple. You have the chicken thigh. It doesn't
have to be thigh but I find it tastes best with the thigh. And then soy sauce and mirin,
which is rice syrup. If you don't have mirin, that's okay. You can easily substitute with
brown sugar. And also if you have a big bottle of soy sauce like this, I urge you to store it
in the fridge because soy sauce will start tasting bad when it comes in contact with oxygen. So what
I do is that I have this big bottle in the fridge and I have this small bottle for the table and for
cooking. And fill it whenever it gets empty so that this big bottle of soy sauce stays cool and
stays at least in contact with the oxygen. So let's debone the chicken. If you live in a place
where you have easy access to deboned chicken, then great, use that. I live in Germany right now
and we can't buy boneless chicken thighs so we have to do it ourselves. So by deboning chicken,
you want to know kind of the anatomy of the chicken. So this is the leg, this is the knee joint,
this is the hip joint, this is the ankle. And then I want to cut through the joint and separate the
top and the bottom part. And this is the knee joint and there's a part where you can very easily
cut through the cartilage here, a little bit above where it bends here. And then I'm going to
cut this open like so and I'm gonna cut the skin all around the ankle. And then what I'm going to
do is I'm going to pull this, pull this towards me and push the knife away from me and kind of
goes around the bone and it peels off nice and easy like that. So the bottom part is finished.
And then I'm going to cut through here alongside until I meet the thigh bone
right here. So I'm going to cut alongside the bone again here
until halfway and I'm going to cut this part off.
And then again I'm going to cut alongside the bone right here
and cut this part off around. And then it's finished. Here you can cut this excess fat and
skin away. And I like to cut this in half like this so you have kind of have like three pieces
which is about the same size. And these bones, don't throw them away, you can make really good
broth out of these bones. I'm going to show you in another video how to make a very great soup
out of that. So that's finished. So let's start cooking. I'm going to turn on the heat for rice
so that it'll get cooked about the same time. And I'm going to turn the frying pan to high as well,
put a little bit of oil, not too much, just a little bit because from the skin you also get
the oil as well. I'm just gonna wait till it's heated. So it's getting warm. I'm just gonna turn
down the heat to medium here because I want to grill the skin part well first. So I'm gonna just
pop the skin out. The skin gets distributed evenly. I'm gonna cook with medium heat for about
five minutes. So rice is getting cooked. I'm gonna mix it up a little bit and then I'm gonna turn
the heat to low. So the skin is crispy so we're gonna turn the chicken the other way around like
so and let it cook with medium heat for another five minutes or so. So it's burnt on both sides
and there's a little bit of excess oil so I'm gonna take that away with a paper towel because
I don't want to have it too oily. And now here I'm going to put in sugar first and then sake.
If you don't have sake you can just put in water. Then a little bit of mirin and then at the end
soy sauce. I'm gonna cook in the soup of this sauce. We're gonna wait till the sauce is thicker
and so it's finished. Then let's put it on the plate.
In pieces so that you can get it cooked. Put this in the plate and then put the sauce over.
Then it's finished.
Itadakimasu. Let's eat. Let me get the sauce around.
Oh this teriyaki sauce.
Delicious.
Oh it matches the rice perfect.
Oh that's awesome.
Oh it's so simple and yet tasty.
There's a phrase in Japanese you say means the chopstick doesn't stop and this is exactly what
that is. My chopstick has its own line and he's putting it in my mouth and it matches the rice
perfect. I'm gonna wrap it up in lettuce.
Oh this teriyaki sauce and the lettuce is also a great match.
Yeah like I said the chopsticks didn't stop me. It was really delicious. Like you saw it was
also very easy. Hope you try it yourself as well. I made it for my foreign friends very often and
they always love it. They always love this teriyaki sauce. Yeah hope to see you next time. Bye.
