Maple-Teriyaki Chicken
Pure and natural, mirin imparts an elegant sweetness to classic Japanese teriyaki sauce. In this recipe, natural maple syrup provides that similar grace note of refined sweetness.
Ingredients (Serves 2)
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2 boneless chicken thighs with skin, total about 500-600 g / 1-1 ¹⁄3 lb.
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2 ½ T shio koji (salted malt)*1
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5 T amber maple syrup (rich taste)
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2 T Kikkoman Soy Sauce
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2 T sake
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1/2 package daikon radish sprouts
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1 ½ T pure olive oil
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1 ½ T sake
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1/2 T grated ginger
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2 T dry-roasted pine nuts for optional garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Trim excess fat from chicken. Butterfly the thicker part of the thighs to cook evenly. Rub shio koji on both sides of the chicken to season and tenderize; allow to chill in refrigerator for 3-12 hours.
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2
Mix ingredients for the maple-soy sauce, set aside. Cut off roots of daikon radish sprouts. Loosely cover and microwave the sprouts at 500 W for 25 seconds or until slightly wilted; pat dry stems with paper towel.
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3
Wipe shio koji from chicken with a paper towel. Add olive oil to a non-stick frying pan; when the pan gets warm, place chicken skin-side down. Cook for about 4 minutes over low-medium heat until skin turns golden brown. Turn and cook for another 2-3 minutes. Wipe excess oil from pan with paper towel; add 1 ¹/₂ T sake to the pan, and shake gently.
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4
Pour the maple-soy sauce and grated ginger into the frying pan and bring to a gentle boil. As the sauce boils, flip the chicken skin-side down and allow to absorb flavor, then turn again. When a skewer can be inserted smoothly into the thickest part, remove chicken from pan and let it rest for about 5 minutes. In the pan, bring the sauce to a second boil over low-medium heat to thicken. Turn off heat.
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5
Cut the chicken into pieces about 1.5-2 cm / 1/2 - 3/4 in. and place on a serving platter. Arrange the sprouts on the side, drizzle the sauce over the chicken, then garnish with roasted pine nuts.
- *1There are two types of shio koji: clear liquid and thick, ivory-colored liquid. Use the thick ivory-colored liquid shio koji in this recipe, and adjust according to weight of chicken; i.e., about 2 T shio koji per 450 g / 1 lb.
Recipe by Michiko Yamamoto
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