Short on time. Hard winds. Rain and potentially snow. This leads to comfort food.
Chicken Teryaki, the sticky, sweet, sharp and tasty Asian treat that at its core is mostly sugar, soy and mirin. Its a staple of Asian restaurants and if you’ve ever eaten it you understand its simplicity and depth.
Accompanied by a standard boiled rice tossed in a wok with some spring onions, peas and sweetcorn rounds off this dish while balancing the sweet and sharp of the Teryaki sauce.
My Favorite recipe comes from: http://www.Justonecookbook.com
This makes around 150ml of the sauce
- 4 Tbsp soy sauce
- 4 Tbsp mirin
- 2 Tbsp granulated sugar
- 2 tsp potato/corn starch ( Slurry !)
- 2 Tbsp water
Always a winner. I have yet to fine a meat or meat substitute that cannot be improved with this sauce ! Another great tip is to Marinade some firm tofu and stick in an open George Forman grill like a makeshift BBQ.