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Teriyaki Chicken with Sushi Rice
Keys : Poultry Japanese Japan Asian Oriental
Ingredients :
1 cup soy sauce
1 cup mirin
2 tbl sugar
1 x garlic, clove, minced
1 x inch ginger, piece, peeled, minced
4 x boneless chicken, thighs, skin on
1 x Japanese eggplant, sliced diagonally, 1/2 inch thick
8 x scallion, sliced
8 lrg shiitake mushroom, stems removed
1 x daikon, peeled, sliced diagonally, 1/4 inch thick
watercress, for garnish
4 x scallion, for garnish
olive oil, for brushing
Sushi Rice
2 cup sushi rice
1 1/2 cup water
1/4 cup mirin
3 tbl rice vinegar
1/2 tsp salt
Method :
* Preheat grill to high.
* Combine the soy sauce, mirin, sugar, garlic, and ginger in a bowl. Immerse chicken thighs in the sauce and marinate, covered, in the refrigerator overnight.
* Wrap the remaining teriyaki sauce in a separate container and refrigerate overnight as well.
* Remove chicken from marinade. Discard marinade. Grill the chicken about 5 minutes per side until caramelized and cooked through.
* Brush vegetables with olive oil and some of the reserved sauce. Grill all vegetables, except daikon, about 2 to 3 minutes per side until cooked. Daikon takes about 4 minutes per side.
* Slice the chicken into 1/2 inch slices. Arrange chicken and vegetables on four plates. Garnish with the uncooked scallions and the watercress. Serve with sushi rice and any leftover teriyaki sauce.
* Sushi Rice:
Rinse the rice under running water until the water runs clear. Drain it in a colander for about 20 minutes.
* Put the rice and water in a heavy-bottomed pot with a tight fitting lid. Bring the rice up to a boil.
* Reduce to low heat and continue cooking 10 to 12 minutes or until the rice absorbs the water. Let stand covered for 10 minutes.
* Mix the remaining ingredients in a small bowl.
* Transfer the rice to a large shallow bowl and stir in the remaining ingredients with a wooden paddle. Serve in small bowls with chicken.
* Pairs well with Cono Sur 2000 Pinot Noir, Chile (red wine) and Peter Lehman 99 Semillon, Australia (white wine).
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