Culinary researcher Ryuji thoroughly investigates the purpose of using sake in cooking! He blind-tests the taste difference between using sake and water in classic chicken teriyaki. Discover the surprising results and the secret to the deep umami flavor that sake brings out.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 1 piece
- Potato starch to taste
Seasonings
- [A] Soy sauce 2 and 1/2 tsp
- [A] Japanese sake 2 and 1/2 tsp
- [A] Mirin (Sweet Rice Wine) 2 and 1/2 tsp
- [A] Sugar 2/3
- Salt and pepper to taste
- Oil 3 tsp
Steps
- Cut 1 chicken thigh in half.
- In a bowl, add soy sauce 2 and 1/2 tsp, Japanese sake 2 and 1/2 tsp, Mirin (Sweet Rice Wine) 2 and 1/2 tsp, and sugar 2/3, and mix well to make the sauce.
- Lightly sprinkle salt and pepper to taste on the cut chicken.
- Lightly dust the entire chicken with potato starch to taste. 【PRO TIP!】 Dusting with potato starch helps the flavor soak in better.
- Heat 3 tsp oil in a frying pan over medium heat.
- Place the chicken skin-side down and press it while cooking until crispy.
- Stir the prepared sauce well before adding it to the frying pan, then simmer while coating the chicken.
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