Teriyaki Chicken Takomeshi Recipe

Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 pound of boneless, skinless chicken thighs, cut into small pieces
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tablespoons of sake
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small carrot, chopped
- 1 small zucchini, chopped
- 1/2 cup of frozen peas
- 1 tablespoon of sesame seeds, toasted

Special equipment needed:
- Rice cooker
- Large skillet

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Add the rice and water to the rice cooker and cook according to the manufacturer's instructions.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.

3. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, and cornstarch. Add the mixture to the skillet and stir until the chicken is coated.

4. Add the onion, red bell pepper, green bell pepper, carrot, and zucchini to the skillet. Cook until the vegetables are tender, about 10 minutes.

5. Add the frozen peas to the skillet and cook for an additional 2 minutes.

6. In a small bowl, mix together the water and cornstarch. Add the mixture to the skillet and stir until the sauce thickens.

7. Serve the teriyaki chicken and vegetables over the cooked rice. Garnish with toasted sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 485
Fat: 12g
Carbohydrates: 67g
Protein: 24g
Sodium: 1,200mg

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or beef.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetables can be substituted with any other vegetables of your choice.

Variations:
- Add pineapple chunks for a sweet and tangy flavor.
- Use shrimp instead of chicken for a seafood version.
- Add mushrooms for an earthy flavor.

Tips and tricks:
- Use a rice cooker for perfectly cooked rice every time.
- Toast the sesame seeds in a dry skillet over medium heat until golden brown.
- Cut the chicken into small pieces for quicker cooking time.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the teriyaki chicken and vegetables over the cooked rice in a large bowl or on individual plates.

Garnishes:
Garnish with toasted sesame seeds.

Pairings:
Pair with a side of miso soup or a simple green salad.

Suggested side dishes:
Miso soup or a simple green salad.

Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the vegetables are not cooked through, cover the skillet and cook for an additional 5 minutes.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce.

Flavor profiles:
Sweet, savory, and slightly tangy.

Serving suggestions:
Serve the teriyaki chicken and vegetables over the cooked rice in a large bowl or on individual plates.

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Region: Japanese

Taste: Savory, Tangy, Sweet, Umami, Spicy