Food & Wine
Teriyaki chicken with miso slaw
This Japanese-style weeknight winner is a great alternative to takeaways.
Serves: 2
Ingredients:
- 1 heaped tablespoon brown sugar
- 50ml cooking sake
- 50ml soy sauce, plus 1 teaspoon extra
- 4 skinless, boneless chicken thighs
- Flour for dusting
- 1 tablespoon olive oil, plus 1 teaspoon extra
- 2 green cabbage leaves, finely shredded
- 1 small carrot, peeled, cut into matchsticks
- 1 spring onion, finely sliced, plus extra to serve
- 2 tablespoons sesame seeds
- 1 teaspoon miso paste
- 1 teaspoon rice wine vinegar
- Steamed brown rice to serve
Method:
- Put the sugar, sake, 50ml soy sauce and 50ml water in a saucepan. Bring to the boil, then reduce the heat and simmer for about 10 minutes or until the sauce has reduced by about a quarter and is starting to thicken.
- Meanwhile, dust the chicken in flour and heat 1 tablespoon of the oil in a frying pan over medium heat. Add the chicken and brown on both sides before adding the sake mix. Cover and cook for 10 minutes. Uncover and cook for a further 3 minutes or until the chicken is cooked and the liquid has reduced to a sticky sauce.
- While the chicken is cooking, combine the cabbage, carrot, spring onion and sesame seeds in a bowl. Whisk together the miso, vinegar, remaining soy sauce and remaining oil, then pour over the slaw.
- Remove the chicken from the pan, reserving the sauce. Rest for 5 minutes before slicing across the grain. Top with spring onions and drizzle with the sauce. Serve with rice and slaw.
Tell us in the comments below, what’s your favourite Japanese dish?
Written by Emma Boyd. First appeared on Stuff.co.nz.
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