Chicken Teriyaki with Steamed Rice and Miso Soup
Generated on: August 12, 2024
Ingredients
- Chicken thigh fillets500 g
- Sesame seeds
- Green onions2
- White rice300 g
- Water600 ml
teriyaki sauce:
- Soy sauce60 ml
- Mirin60 ml
- Sake60 ml
- Sugar30 g
miso soup:
- Dashi stock600 ml
- Miso paste40 g
- Tofu100 g
- Dried seaweed (wakame)5 g
- Green onions2
Directions
- 1
Combine soy sauce, mirin, sake, and sugar in a bowl and mix until the sugar dissolves to make the teriyaki sauce.
- 2
Place the chicken thigh fillets in the sauce and marinate for at least 30 minutes.
- 3
Cook the white rice by combining it with water in a pot, bringing to a boil, then covering and simmering on low heat for 18-20 minutes until the water is absorbed.
- 4
Preheat a nonstick pan over medium heat and cook the marinated chicken, skin side down, until golden brown.
- 5
Flip the chicken and pour the remaining sauce over it, cooking until the sauce thickens and coats the chicken.
- 6
Toast sesame seeds in a dry pan over low heat until they are golden brown.
- 7
Chop the green onions for garnish.
- 8
For the miso soup: bring dashi stock to a gentle simmer in a pot.
- 9
Add miso paste, tofu cubes, and dried seaweed to the dashi stock, stirring until the miso paste dissolves and the tofu is warmed through.
- 10
Serve the chicken teriyaki garnished with toasted sesame seeds and chopped green onions, accompanied by steamed rice and miso soup.
Enjoy your food!