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Teriyaki (teriyaki chicken)｜Dareuma [cooking researcher]'s recipe transcript

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Ingredients

Chicken thigh : 1 sheet
薄力粉 : 大さじ1
(A) Sugar (for meat) : 大さじ1
(A)酒 : 大さじ2
(A)みりん : 大さじ2
(A)しょうゆ : 大さじ2
卵 : 1個
たくあん : 30g
玉ねぎ : 1/8個
(B) Sugar (for sauce) : 小さじ1/2
(B) mayonnaise : 大さじ3
(B) salt and pepper : 3振り
乾燥パセリ : 適量

Time required

20minutes

Procedure

1) prepare 01:24
Place the chicken thighs in a heat-resistant bowl and poke holes on both sides with a fork.
Add soft flour, coat the entire surface of the chicken thighs, add (A), and let it blend well on both sides.
2) heat up 02:39
Cover 1 gently with plastic wrap and heat in a 600W microwave oven for 2.5 minutes.
Turn the chicken thigh over, wrap it gently again, and heat it in the microwave at 600W for 2 minutes.
After removing from the microwave, let it rest for about 5 minutes with the wrap still on.
3) make tartar sauce 05:07
Finely chop the onion and pickled radish, place in a heat-resistant bowl, crack the egg, and lightly crush the egg yolk.
Gently cover with plastic wrap and heat in the microwave at 600W for 1.5 minutes.
Add the finely chopped onion, pickled radish, and (B), and mix while beating the egg.
4) finish 06:40
Take out the chicken thighs from step 2, cut them into pieces and put them on a plate.
Complete with the remaining sauce, 3, and dried parsley in that order.

Point

・Cannot be substituted with chicken breast. Always use chicken thighs.
・If the chicken thigh is cold, it will not cook through to the inside, so remove it from the refrigerator 30 minutes to 1 hour before cooking and let it come to room temperature.
・By making holes in the chicken thigh, the flavor permeates to the inside.
・Weak flour traps moisture and juices in chicken thighs.
・Because the front and back are turned over and heated separately, the finish is evenly heated.
・If you cut it immediately after heating, the meat juices will flow out, so leave it for about 5 minutes after heating to trap the meat juices.
・Takuan can be substituted with shibazuke.
・You can add a pinch of curry powder to the tartar sauce.
・Crush the egg yolks to prevent them from exploding in the microwave, but if they are thoroughly mixed, the texture will be poor, so only crush them lightly.