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Teriyaki (chicken and pumpkin teriyaki) | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chicken thigh : 250g
カボチャ : 200g
(A)塩 : 適量
(A)胡椒 : 適量
片栗粉 : 1.5 tbsp
サラダ油 : 小さじ2
砂糖 : 小さじ1/2と大さじ1
(B)醤油 : 大さじ2
(B)料理酒 : 大さじ2
(B)みりん : 大さじ2
白胡麻 : 適量

Time required

15minutes

Procedure

1) prep the chicken 01:23
Remove excess fat and sinew from the chicken and cut into bite-sized pieces.
Rub sugar all over.
Sprinkle with (A) and season.
2) prep the pumpkin 02:58
Scoop out the seeds and guts from the pumpkin.
Remove the stem and cut into 7-8 mm thick pieces.
Place in a bowl, cover with plastic wrap, and heat at 600w for 3 minutes.
Drain excess water from the pumpkin by draining it into a colander.
3) preparation 04:53
Add (B) and mix well.
Lightly sprinkle katakuriko on the chicken from step 1.
4) 焼く 05:38
Add salad oil to the frying pan.
Grill the chicken from Step 3, skin side down, over medium-low heat.
If it is browned, flip it over.
Cover with a lid and cook over medium to low heat for 2-3 minutes.
Bake for another 1 minute while turning to see if it's browned.
Turn off the heat and wipe off excess fat.
Add 2 pumpkins and bake again.
Add the sauce and bring to a boil.
Sprinkle with white sesame if you like, and serve on a plate to complete.

Point

・By cutting the chicken into a part with many muscles and a part with thick meat, the texture will be uniform and the crispness will be improved.
・When rubbing the sugar into the chicken, rub it in until the sugar loses its crispness and becomes shiny.
・Mixing the chicken with sugar will make it richer and softer.
Cut large pumpkins in half and use smaller ones as they are.
・When you cover the pumpkin with plastic wrap, make an opening for air in one place.
・If you heat the pumpkin in the microwave in advance, it will save time.
・By steaming the chicken, the inside will be thoroughly cooked.