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£4.70/kgTeri means ‘glazed’ in Japanese, as in teriyaki sauce. Here, Yuki Gomi aimed to boost the umami dressing of the chicken with ground sesame seeds for texture and miso richness. Mirin and sake combine to make the chicken super juicy and full of flavour.
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Wash the rice thoroughly in a sieve, turning it in the water until it runs clear. Drain, transfer to a large saucepan and add 350ml cold water. Soak for 30 minutes (see tips).
Meanwhile, to make the sauce, use a grinder or pestle and mortar to finely grind the sesame seeds. Mix together with the other teri sauce ingredients in a small bowl.
Cut the chicken into pieces, about 3cm square. Dust each piece in flour, tap off the excess and set aside. Heat the oil in a large nonstick frying pan over a medium heat. Fry the chicken in 2 batches for 3-4 minutes on each side, until cooked through with no pink meat and the juices run clear.
Bring the rice to the boil, stirring briefly. Reduce the heat, then cover and simmer for 8-9 minutes, or until the water has been absorbed. Cool the pan for 5-10 minutes with the lid on.
Return the chicken to the frying pan, add the sauce and cook for 30 seconds or less to caramelise it with the sauce. Make sure it doesn’t burn.
Spoon generous portions of rice into bowls or onto plates, with some green vegetables on the side. Put the chicken on top and pour the sauce over the chicken, vegetables and rice. Top with the salad onion, nori and some shichimi togarashi, if liked, then serve.
Tofu is an ideal as a substitute for the chicken, for a meat-free option. Use 450g firm or super-firm tofu, cut into cubes. Silken or softer tofu varieties will not work for this dish as they will break up in the frying pan. I always soak my rice before cooking it, and use the same volume of water as rice. If you do have any leftover rice, it can be rolled into onigiri. These rice balls can be frozen and then reheated in the microwave or a steamer directly from frozen, until piping hot.
Typical values per serving when made using specific products in recipe
Energy | 1,908kJ/ 455kcals |
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Fat | 19g |
Saturated Fat | 3.6g |
Carbohydrates | 31g |
Sugars | 5g |
Fibre | 4.4g |
Protein | 38g |
Salt | 1.4g |
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