Chicken Teriyaki

What makes a teriyaki dish distinct is the sauce that perfectly glazes the broiled or grilled meat. The flavors rely mostly on the sauce since it binds all the delicious flavors in the dish.

Teriyaki is a fusion of the words “teri,” which means “shiny,” and “yaki,” which means “grilled”. Hence, an authentic teriyaki dish must have that shiny glaze which can be achieved by using the right ingredients.

Ingredients:
1/2 kg chicken thigh fillet
2 Tbsp all-purpose flour

Marinade :
1 Tbsp soy sauce
1/4 tsp grated ginger
2 Tbsp rice wine
1/2 Tbsp brown sugar

Sauce :
4 Tbsp brown sugar
1/4 cup Kikkoman Teriyaki Marinade and Sauce with Roasted Garlic
1/4 tsp sesame oil
2 tsp toasted sesame seeds (optional)
1-1/2 Tbsp hot water

Cooking Procedure:
1. Combine marinade. Marinate chicken in the mixture overnight in the refrigerator. Drain meat. Sprinkle chicken with flour.
2. Heat ¼ cup oil, fry chicken until cooked on both sides. Set aside.
3. Combine sauce ingredients. Stir. Pour over chicken.

Makes 4-5 servings

Rainbow Dessert

Add a fun touch to meals with this colorful dessert.

Ingredients

1/2 cup diced into 1/2-inch cubes
1/4 cup white kidney beans
1 can fruit cocktail (432g), drained, reserve syrup
6 cup ice
1 can coconut cream
1/3 cup sugar, white
Preparation

1. In a small sauce pot, heat the coconut cream, reserved fruit cocktail syrup, and sugar until the sugar is dissolved. Cool to room temperature. Set aside.
2. In a serving glass, put 2 tablespoon of white beans. Add 2 tablespoon of grass jelly then put 4 tablespoon of fruit cocktail. Add crushed ice and drizzle cooled coconut mixture. Repeat for the other 3 glasses. Serve immediately.

Pork Katsudon

In Japan, it’s tradition for students to eat Katsu before an exam, because “katsu” is a homonym to their word for “victory?”

Ingredients:
300g (4 pcs) pork chops, skin removed
3 Tbsp all-purpose flour
1 pc egg, beaten
1/2 cup Japanese breadcrumbs
1 stalk parsley, snipped
4 cups hot rice
1 pc small white onion, sliced and sautéed (optional)

Sauce :
3-1/2 Tbsp sugar
1 pc large white onion, sliced
1/4 cup soy sauce
1/2 cup meat broth
2 Tbsp Sprite
3 pcs eggs, lightly beaten

PROCEDURE:

1. Make slits around edges of pork chops. Pound to slightly flatten. Season with ¼ tsp fine salt and ¼ tsp pepper.
2. Pat each slice of pork in flour then dip in egg. Coat with breadcrumbs.
3. Fry until just brown on both sides. Set aside.
4. Combine sauce ingredients. Cover and simmer for 2 minutes. Add fried pork, then spread eggs on top of pork (do not stir). Cover and simmer for 3 minutes.
5. Pour over hot rice on a bowl. Top with parsley. If desired, top with sautéed onions.

Makes 4 servings

Cassava Yema Balls

This Pinoy sweet is great for snacks or dessert!

Ingredients

3/4 cup condensed milk, sweetened
3 pc egg yolk
2 cup cassava, grated (do not squeeze)
1 can fruit cocktail (432g), drained
1/2 cup milk, evaporated
1 cup water
1 tsp vanilla extract
2/3 cup milk, powdered


Preparation

1. Cook condensed milk and egg yolks over low heat, stirring constantly for 5 minutes or until thick. Set aside.
2. Mix grated cassava, fruit cocktail, evaporated milk, water, and vanilla. Simmer over low heat for 30 minutes with continuous stirring or until the mixture turns transparent. Set aside.
3. Add egg yolk mixture. Cook for another 15 minutes or until slightly dry, let cool. Shape into 1/2 tablespoon balls. Coat yema balls in powdered milk. Serve.