Teriyaki Chicken Breasts

Name: Teriyaki Chicken Breasts
Yield: Serves 4 | Makes 8
Cuisine: Japanese
Ingredients: 2 large free-range or organic chicken breasts (fillets), skin on; 2 large free-range or organic chicken breasts (fillets), skin on; 2 large free-range or organic chicken breasts (fillets), skin on; 4 tbsp sake; Sake-Mirin Spray; 1 tbsp potato flour; 4 tbsp soy sauce; 2 dried shiitake mushrooms; 1 clove of garlic, peeled and sliced thinly; 1 small knob of fresh ginger, peeled and thinly sliced; 4 tbsp mirin

Fillets

Preparation info

Serves
4
| Makes 8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Chicken breast (fillets) should be moist to be enjoyed the most. This is best achieved by giving the chicken a gentle bashing, followed by a good soak in classic Japanese ingredients.

Ingredients

4 tbsp soy sauce
2 dried shiitake mushrooms
1 clove of

Asia
Japan
Starter

Method

Pour the soy sauce into a small saucepan, heat over a gentle heat until just before boiling point, then remove from the heat and add the shiitake mushrooms.

Put the garlic and ginger in a small square plastic container and add the shiitake mushrooms with the soy sauce, mirin and sake.

Place 1 chicken breast (fillet) in a zip-lock bag, skin side down, and bash with a meat cleaver