Chicken Teriyaki Jyu
Extracted from Big Zuu's Big Eats by Big Zuu (Ebury Press, £22) Photography by Ellis Parrinder
- Preparation Time30 mins
- Cooking Time30 mins
- 80ml soy sauce
- 80ml sake or rice vinegar
- 3 tbsp sugar
- 4 boneless chicken thighs, about 500g
- 300g sushi rice, washed
- 2 tbsp vegetable oil
- 80g cos or your favourite lettuce, roughly chopped
- 2 tomatoes, quartered
- ½ small red onion, finely sliced
- 2 tbsp Japanese-style mayonnaise (e.g. Kewpie) or salad cream
- 2 spring onions, shredded
FOR THE DRESSING:
- 2.5cm piece fresh root
- ginger, peeled and grated
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- 2 tsp rice wine vinegar
- 4 tbsp neutral oil, such as vegetable or sunflower
Combine the soy, sake or rice vinegar and sugar in a bowl and mix well. Cover the chicken thighs in the marinade, cover and leave at room temperature for 30 minutes.
Meanwhile, in a saucepan bring the sushi rice and 400ml cold water to the boil. When the rice comes to the boil, put on a tight lid and leave to simmer for 15 minutes over a low heat. Remove the rice from the heat but leave the lid on to steam for a further 15 minutes.
To make the salad dressing, whisk together the ginger, soy, mustard and vinegar in a jug. Then slowly whisk in the oil until you get a thick dressing. Set aside.
Remove the chicken from the marinade and set aside. Pour the marinade into a small saucepan and bring to the boil. Cook until reduced by half.
Meanwhile, heat the oil in a large frying pan over a medium heat. Place the chicken thighs flat in the pan and cover with a piece of baking parchment, then place a heavy pan or tray on top to flatten the chicken completely. Fry slowly for 4–5 minutes, then turn over, flatten again and cook for a further 5 minutes.
To assemble, dress the lettuce, tomatoes and red onion with the gingery dressing. Fluff the rice with a fork and spoon onto two plates. Slice the chicken and place on top of the rice, then brush all over with the sticky reduced sauce. Garnish with the salad, then drizzle with the mayo or salad cream. Top with shredded spring onions and serve.
Zuu hacks: This teriyaki marinade works so well with salmon, tuna, prawns, beef, tofu, anything.