Teriyaki Chicken Breast with Steamed Vegetables by Praveen Nayak, The Lalit
Teriyaki Chicken Breast with Steamed Vegetables by Praveen Nayak, The Lalit
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Chicken
5 chicken breast (bone and skin on)
• Salt (to taste)
• 2.5g white pepper
• 10g lemon juice
• 20ml sesame oil
• 20ml sunflower oil
• 50g Bird’s Eye chilli
• 50g galangal
Teriyaki Sauce
• 25g honey
• 100g Mizkan Teriyaki Sauce
• 15g fresh ginger (grated)
• 50g chopped garlic
• 10ml sesame oil
• 10g cornflour
• 75ml cold water
• 1 pack kafi lime
• 1 packet lemongrass
• 50g ginger
To Serve
• 500g bamboo shoot
• 3 bunches green asparagus
• 200g broad beans
• 200g edamame
• 2 packs yellow and purple baby carrots
• 2 bunches baby red radish
• 10g each roasted sesame seeds (white and black)
• 1 punnet edible flowers
• 1 bunch spring onions
Method
1. Marinate with salt, sesame oil, white pepper and lemongrass.
2. Heat the vegetable oil in a large frying pan or flat grill. Cook the chicken until golden brown and the internal temperature has reached 74°C.
3. In a saucepan, combine soy sauce, mirin, brown sugar, honey, ginger and garlic. Bring to a gentle simmer and add Mizkan Teriyaki Sauce.
4. Mix 15g cornflour + 75ml cold water until smooth. Slowly add to the sauce while whisking.
5. Simmer for 1–2 minutes until the sauce becomes glossy and thick.
6. Meanwhile, blanch asparagus for 2 minutes and grill the bamboo shoot until lightly golden. Cook the rest of the vegetables at this time. .
7. To plate, pour the sauce on first and top with vegetables and chicken Breast
8. Finish with sesame seeds and sliced spring onions.
