How to Cook Chicken Teriyaki With Sunomono Salad

Serves: 2

Preparation time: 20 mins

Cooking time: 15 mins

Ingredients needed to make Chicken Teriyaki With Sunomono Salad:

For the teriyaki chicken:

• 1 lb boneless chicken breast
• 2 +1 tbsp sake
• 2 tbsp soy sauce
• 1 tbsp mirin
• ¼ cup onion, grated
• 1 tbsp sugar
• 1’’ fresh ginger root, grated and juice retained
• 2 tbsp water

For the salad:

• 1 English cucumber, peeled and sliced into thin rounds
• 1 tbsp wakame or seaweed
• 1 thin ginger slice
• 1 tsp salt

For the dressing:

• ½ tbsp sesame oil
• 2 tbsp dashi stock
• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sugar

Cooking instructions for Chicken Teriyaki With Sunomono Salad:

• Wash the chicken breasts under running water, dry and chop them into bite-sized chunks.
• Poke the chicken chunks with fork and pile them up in a bowl.
• Pour a tbsp of sake into soy sauce, followed by mirin as well as water and whisk them together.
• Stir in the grated ginger as well as onion, along with sugar and whisk them together until the latter dissolves; your teriyaki sauce is ready.
• Drizzle this sauce over the chicken pieces and toss well until they are well coated with the marinade.
• Set the meat aside for a couple of hours to marinate.
• Pour oil in a large skillet and heat it over moderate flame.
• Drain and arrange the chicken pieces in the skillet with the skin side facing down.
• Cook the chicken until the skin side browns uniformly and flip it over to cook it similarly.
• Add a splash of sake, put a lid on and cook for about 10 minutes.
• Transfer the chicken to a plate and wipe the skillet with a dry paper towel to clean.
• Pour oil again into it and heat before returning the chicken to the plate, this time with the skin side facing down.
• Cook either side until the skin becomes crisp and pour in the reserved marinade.
• Give it a nice stir and continue to cook over reduced flame until the sauce thickens to some extent.
• Separate the chicken from the sauce and arrange them on serving plates.
• Spoon the sauce on top and serve it alongside the chicken in a bowl.
• Season the cucumber with a tsp of salt and set aside for a couple of minutes.
• Squeeze them firmly to remove the water and place them in a salad bowl.
• Leave it in the refrigerator to chill.
• To make the salad, whisk the dressing ingredients together in a small bowl until they are properly mixed.
• Pour it into a saucepan and heat it until the sugar dissolves; remove from heat and set aside to cool completely.
• Add the wakame to the cucumber and drizzle the dressing on top.
• Toss them well together and serve alongside chicken teriyaki.

Image credit: Wikimedia Commons