Monday, 22 September 2014

Tuesday Recipe - Chicken Teriyaki with various accompaniments



I decided to eat in the Japanese style this weekend and what a simply delicious experience it was. The food was quite easy to prepare once you have obtained the ingredients which was tricky and substitutes were occasionally needed.

Chicken Teriyaki with pepper and leek stir fry

Cooking meat in the Teriyaki style means creating a marinade and soaking the meat, in this case chicken, then grilling or frying before accompanying with vegetables. For the first dish I created stir fry pepper and leeks which is as simple as it sounds. The vegetables were cut into thin strips and fried in a hot pan or wok in olive oil then the remainder of the marinade poured over to finish off the meal.
The marinade for this one was simply sesame seed oil, honey and soy sauce. The full recipe is on the appropriate TAB at the top of the page.


Chicken Teriyaki with Udon Noodles

The second version of the chicken was accompanied with Udon Noodles.
There are many stories explaining the origin of udon.
One story says that in AD.1241, Enni, a Rinzai monk, introduced flour milling technology to Japan. Floured crops were then made into noodles such as udon, soba, and pancakes which were eaten by locals. Milling techniques were spread around the country. In the Edo period, the thicker wheat noodle was generally called udon

In short udon noodles are a thicker type and in this case cooked in the wok in a few short minutes. The marinade I was going to use was to be made from honey, soy sauce, mirin and sake but in the absence of the final two ingredients I used a prepared teriyaki marinade.

God Bless