Last night of the week and time for another easy recipe…
Especially since it’s back to school tomorrow after enjoying a few weeks’ holiday!
I decided to try another teriyaki chicken recipe and this one was pretty good, although needed to be sweeter. I’ve added some sugar to the recipe because I think it needs it.
The eggplant is incredibly easy to make and, although it doesn’t look terribly appetizing in the picture, I find it a tasty side for when I’m cooking Japanese style food (and I love eggplant). It is similar to ones I’ve had in restaurants, although a bit healthier as I think they use a lot more oil than I do.
The portions of these recipes made two biggish meals (about 4 skewers and half an eggplant each – and also rice).
Teriyaki chicken skewers
3 skinless, boneless chicken thighs
1/4 C light soy sauce
1/8 C mirin
1 tsp sesame oil
1 Tbsp grated ginger
1-2 Tbsp sugar (could add more if you like it really sweet)
2 spring onions, sliced in 2-3 cm lengths
black sesame seeds and Japanese mayonnaise to serve
Soak bamboo skewers in water for at least 30 mins to prevent burning when cooking.
Cut the chicken thighs into small, bite-sized pieces. I got nine pieces out of each chicken thigh.
Mix the soy, mirin, sesame oil, ginger and sugar together until the sugar dissolves. Marinate the chicken thighs in this mixture for at least an hour (but longer is better of course).
Once marinated, thread chicken onto skewers, alternating with the spring onion. I used 20 cm long bamboo skewers and got 3 pieces of chicken and 2 pieces of spring onion onto one skewer. Reserve the leftover marinade.
Grill for 3-4 minutes on each side, on a medium heat to prevent the sugars burning before the inside is cooked.
In a small saucepan, boil the marinade on high heat until it reduces and thickens. Add more sugar if you’d like it sweeter.
To serve, spoon the sauce over the skewers, sprinkle black sesame seeds on top and include some Japanese mayonnaise on the side.
All you need for this is eggplant, oil (I used rice bran, but any flavourless one will do) and two packets of instant miso paste and you can also use some mirin if you like.
First, cut the eggplant in half lengthways and make some crosscuts into the flesh. Pour oil on top and rub it in all over the eggplant halves. Make sure the flesh side has a generous amount as the eggplant tends to soak it all up. Place in the oven at 180 degrees Celsius for about 10-15 minutes until the eggplant is softened and starting to brown.
Smear one packet of the miso paste over each half of the eggplant (if you don’t like things too salty, you can mix in some mirin or sugar into the paste first) and return to the oven for another 10-15 minutes, until the miso forms a bit of a crust on the top and the eggplant is fully cooked. Serve.