Teriyaki Chicken Salad recipe
The highlight of traveling around Japan is always the delicious food – I only knew what 40% of what was on my plate at any time actually was, but it was all still delicious! Here’s one of Euan’s brother’s simpler recipes, adapted into a salad for the Aussie summer…
Teriyaki Chicken Salad (serves 4)
600g of chicken cut into strips
Marinade:
3 tablespoons each of Mirin , Sake and Soy Sauce.
1 tablespoon sugar
Slices of lemon
(If Mirin and Sake aren’t available, swap for honey and cider vinegar. Or come and ask Euan if you can have a little of his 2l bottle of sake he carried all the way back.)
Marinade chicken in the mixture for a few hours
Remove chicken from marinade (retaining the mixture for later) and fry for approx. 2 minutes on a high heat. Drizzle sake (or a little cider vinegar) over the chicken, turn heat down, cover and simmer for 5 minutes. Uncover and drain/mop up any excess oil.
Pour in all of the remaining marinade and fry until the marinade disappears into a glaze leaving the chicken all shiny and tasty.
Mix with spring onions, green beans, shredded cabbage, leafy greens, sesame seeds, cherry tomatoes and cucumber as desired. Dress with a little oil and soy sauce to taste.
