Name: Chicken Teriyaki with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: 80 g short-grain rice; 112.5 ml water; 150 g chicken; 20 ml soy sauce; 20 ml mirin; 0.5 tablespoon cane sugar; 0.25 teaspoon ginger; 0.5 clove garlic; 0.25 tablespoon rapeseed oil; spring onion; sesame seeds

Step by step process

Rice

1
Rinse the rice several times in cold water until the water is almost clear, then let it drain well in a sieve for about 10 minutes.
TIP:
Rinse the rice several times in cold water until the water is almost clear. This washes away excess starch, so the grains stick together less after cooking and the rice will be more delicate and fluffier.
2
Put it into a saucepan, pour in the measured water, bring to a boil, then cover and cook over low heat for about 12 minutes.
3
Remove the saucepan from the heat, do not lift the lid, and let the rice steam for another 10 minutes so it stays tender, moist, and still holds its shape.
TIP:
After cooking, let the rice rest for a few minutes with the lid on and do not stir it. The steam will be absorbed evenly into the grains, the rice will finish drying without burning, and it will stay fluffy while still slightly firm to the bite.

Chicken and Sauce

4
In a bowl, whisk together the soy sauce, mirin, brown sugar, finely grated ginger, and crushed garlic until the sugar dissolves as much as possible.
5
Pat the chicken thigh fillets dry, cut them into larger bite-sized pieces, and sear them in a well-heated pan with oil for 3 to 4 minutes on each side.
6
When the chicken is nearly cooked through and nicely browned, pour in the prepared sauce and reduce it over medium heat for 2 to 4 minutes until thickened and glossy.
TIP:
Reduction is the slow evaporation of liquid, which thickens the sauce and intensifies its flavor. Cook it uncovered over medium heat and check the consistency regularly, because it will thicken slightly more after being removed from the heat.

Serving

7
Fluff the cooked rice, divide it among bowls, and arrange the chicken on top along with all of the reduced sauce from the pan.
8
Sprinkle with sliced spring onions and sesame seeds and serve immediately while the sauce is still glossy and the rice is still hot.

More tips:

Chicken thigh fillets are better for teriyaki than chicken breast because they stay juicy even after high-heat searing.

Reduce the sauce only until it leaves a brief trail behind the spatula in the pan, because it will thicken slightly more after you take it off the heat.

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