Recipe
for :
 This
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
To
find out the basic requirements for making Teriyaki
have a look at Japanese
Teriyaki under Tips,etc.
"The
word, teriyaki is a combination of two Japanese words
"teri" and "yaki." Teri means luster and yaki means
grill or broil".
Ingredients
2
chicken breasts
2 tbs sake (rice wine)
4 tbs soy sauce
4 tbs mirin (sweet rice wine)
2 tbs sugar
Method
- Cut
chicken breasts into small chunks.
- Mix
other ingredients in a bowl.
- Marinate
the chicken chunks in the mixture for at least 30
minutes in the fridge.*
- Heat
a pan and pour in vegetable oil (2 - 3 tsp).
- Place
the chicken chunks in the pan and fry them on low
heat.
- Turn
the chicken chunks over to fry both sides.
- Stop
the heat and add in the sauce that the chicken was
marinated in.
- Start
the heat again and simmer on low heat until the sauce
becomes thick.
*Marinate
longer if you want a stronger taste. Add a little bit
of grated ginger or chopped green onion before cooking,
if you like.
Enjoy!
Mrs Susie
"I
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
I
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
Oriental
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
When
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
Another
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".
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