Ingredients with Measurements:
- 2 cups of sushi rice
- 2 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 boneless, skinless chicken breasts
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 2 tablespoons of brown sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 10 sheets of nori seaweed
- 10 shrimp tempura
- 1/4 cup of black sesame seeds
Special equipment needed:
- Rice cooker
- Bamboo sushi mat
- Skewers
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves. Set aside.
3. Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together the soy sauce, mirin, sake, brown sugar, and grated ginger. Add the chicken pieces and marinate for at least 30 minutes.
4. Preheat the oven to 375°F. Thread the chicken pieces onto skewers and place on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through.
5. In a small bowl, whisk together the cornstarch and water. Add the mixture to the remaining marinade and heat over medium heat until the sauce thickens.
6. Cut the nori sheets in half. Place a sheet of nori on the bamboo sushi mat. Wet your hands and take a small amount of rice, about the size of a golf ball. Place the rice on the nori and press down to form a flat layer.
7. Place a shrimp tempura on top of the rice. Add a skewer of teriyaki chicken on top of the shrimp tempura.
8. Fold the nori over the filling and use the bamboo mat to shape the tenmusu into a rectangular shape.
9. Sprinkle black sesame seeds on top of the tenmusu.
10. Serve with the teriyaki sauce on the side.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Bake the chicken at 375°F.
Serving size:
This recipe makes 10 teriyaki chicken tenmusu.
Nutritional information:
Calories per serving: 250
Fat per serving: 3g
Carbohydrates per serving: 38g
Protein per serving: 18g
Substitutions for ingredients:
- Use brown rice instead of sushi rice.
- Use chicken thighs instead of chicken breasts.
- Use honey instead of brown sugar.
- Use white sesame seeds instead of black sesame seeds.
Variations:
- Use beef or pork instead of chicken.
- Add avocado or cucumber to the filling.
- Use sweet potato tempura instead of shrimp tempura.
Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your hands.
- Use a sharp knife to cut the nori sheets in half.
- Use a spoon to spread the teriyaki sauce over the tenmusu.
Storage instructions:
Store the teriyaki chicken tenmusu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Microwave the tenmusu for 30 seconds or until heated through.
Presentation ideas:
Arrange the tenmusu on a platter and garnish with sliced green onions.
Garnishes:
- Sliced green onions
- Pickled ginger
- Wasabi
Pairings:
- Miso soup
- Edamame
- Seaweed salad
Suggested side dishes:
- Vegetable tempura
- Gyoza
- Yakitori
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the teriyaki sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store the tenmusu in the refrigerator and consume within 2 days.
Food history:
Tenmusu is a popular snack in Japan, especially in the Nagoya region. It is a type of onigiri, or rice ball, that is filled with shrimp tempura.
Flavor profiles:
The teriyaki chicken tenmusu is savory and slightly sweet, with a hint of ginger. The shrimp tempura adds a crispy texture to the dish.
Serving suggestions:
Serve the teriyaki chicken tenmusu as a snack or appetizer. It can also be served as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese