Chicken Teriyaki (d) Recipe
Grilled Chicken Topped with Teriyaki Sauce Served with Miso Soup (Dine In Only)
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Ingredients
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Chicken Teriyaki
Miso Soup
Method
Chicken Teriyaki
- 1
Prepare the Teriyaki Sauce
In a medium saucepan, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Bring the mixture to a boil over medium heat, then reduce to low and simmer for about 10 minutes, allowing the sauce to thicken slightly.
- 2
Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts with sesame oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- 3
- 4
Serve
Remove the chicken from the grill, slice it if desired, and garnish with chopped green onions and sesame seeds. Serve immediately.
Miso Soup
- 5
Prepare the Dashi Stock
In a large pot, bring the dashi stock (or vegetable broth) to a gentle simmer over medium heat.
- 6
Add Miso Paste
In a small bowl, mix the miso paste with a ladleful of hot dashi stock until smooth. Return the mixture to the pot, stirring well to combine.
- 7
Add Tofu and Seaweed
Gently add the cubed tofu and dried seaweed to the pot. Simmer for an additional 2-3 minutes until heated through.
- 8
Finish with Green Onions
Remove from heat and stir in the sliced green onions. Serve hot in individual bowls.
