Chicken Teriyaki was my very first taste of Japanese food as a child and has remained one of my favorite dishes. The flavors and simplistic preparation of this dish instantly had me hooked on Japanese cuisine. I love throwing together a bento box at home when I’m really hungry containing chicken teriyaki, miso soup, salad and either sticky short grain rice or noodle. You can make the sauce well in advance or even use several weeks after its made, which makes throwing together a teriyaki meal easy.
1 cup chicken stock
1/3 cup low-sodium soy sauce
1/3 cup sugar
1/3 cup mirin
1/3 cup sake
Combine the chicken stock, soy sauce, sugar, mirin and sake in a medium sauce pan over high heat. Bring to a boil, stir to dissolve the sugar and reduce to simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy ~ 20 minutes.
4 boneless skinless chicken breasts
1 tbs canola oil
Preheat oven 350. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes flip and put to finish ~10 minutes. Place the chicken on a cutting board to rest for 5 minutes.
Hibachi Style Noodles
1 pound Chinese style lo mien noodle
2 tbs canola oil
2 cloves garlic minced
1 tbs mirin
4 tbs soy sauce
1 tsp butter
1 tbs sesame seeds
1/3 cup diced scallion
Cook the noodle al dente, rinse with cold water, dry and toss with 1 tbs canola oil. Over medium-high heat nonstick skillet melt the butter and add 1 tbs canola oil. Add the garlic and sauté until fragrant.
Add noodles and toss for a minute. Season with soy, mirin, a few grinds of pepper. I prefer to allow the noodles to get crispy, but you can cook them to preference. Top with scallion and sesame seeds.
1/2 pound baby bok choy cleaned, ends trimmed, and cut on the bias into 1-inch pieces
1 tsp freshly grated ginger
1 tbs soy sauce
1 tbs water
1/4 tsp toasted sesame oil
1 tbs canola oil
In a sauté pan with a tight fitting lid, heat canola oil over medium-high heat. Add the ginger stirring constantly, until fragrant. Add the bok choy and toss about 1 minute. Add the soy sauce, water, cover and cook about 1 minute.
Uncover, cook until the greens are wilted, stalks fork tender and most of the water evaporated (~ 2 minutes). Remove from heat, toss with sesame oil and season with pepper.
4 cups Dashi
1/4 cup shiro miso (white)
1/2 pound soft tofu, drained and cut into 1/2 inch cubes
1/4 cup thinly sliced scallion
Warm the dashi in a sauce pan over high heat. Using a chinois, whisk in the miso paste, then gently stir in tofu. Simmer 1 minute and remove from heat. Add scallion greens and serve.