Teriyaki chicken - making japanese rice for the first time
... has been on my 'to try' list for a very long time. I spent a great deal of time online to find interesting variations but when I checked my cupboards before getting down to work, I discovered that we were basically out of soy sauce. Further investigation led to the finding of a hidden bottle of teriyaki marinade I had completely forgotten about.
I cut and skinned three chicken thighs, put them in a bowl and covered them in sauce. I added a clove of crushed garlic and let the whole thing marinate for two hours and a half.
I had heard so many horror stories about making japanese rice that it took me months before trying. Especially since I don't own the proper kind of rice cooker (which is used for the non sticking kind). For once, I decided to... trust the pack instructions! :gasps:
A batch of steamed buns was started at the same time, just in case the rice wouldn't come out good.
Basically, you rince the rice a few times until water stays clear, pour it into a pan, add 1.5 times the volume of salted water (ie: 1.5 cups of water for 1 cup of rice). You bring it to the boil, uncovered, then cover it (not entirely though, let a small space for the steam) and let simmer for 15 minutes on low heat. Turn the heat off, cover it entirely and let rest, on the stove, for ten minutes. Voilà! I was amazed at the results - it didn't stick to the bottom of the pan.
The meat was sautéed in a little bit of oil, then broiled in the rest of the marinade. I added a little water at that stage. Try to cook it for as long as you want on low heat, turning it over often - it has to be evenly dark brown. It was served with the buns, the rice and steamed carrots.
I cut and skinned three chicken thighs, put them in a bowl and covered them in sauce. I added a clove of crushed garlic and let the whole thing marinate for two hours and a half.
I had heard so many horror stories about making japanese rice that it took me months before trying. Especially since I don't own the proper kind of rice cooker (which is used for the non sticking kind). For once, I decided to... trust the pack instructions! :gasps:
A batch of steamed buns was started at the same time, just in case the rice wouldn't come out good.
Basically, you rince the rice a few times until water stays clear, pour it into a pan, add 1.5 times the volume of salted water (ie: 1.5 cups of water for 1 cup of rice). You bring it to the boil, uncovered, then cover it (not entirely though, let a small space for the steam) and let simmer for 15 minutes on low heat. Turn the heat off, cover it entirely and let rest, on the stove, for ten minutes. Voilà! I was amazed at the results - it didn't stick to the bottom of the pan.
The meat was sautéed in a little bit of oil, then broiled in the rest of the marinade. I added a little water at that stage. Try to cook it for as long as you want on low heat, turning it over often - it has to be evenly dark brown. It was served with the buns, the rice and steamed carrots.
posted by dumoria at 09:55
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