So let's cook another
special dish that will really make you
shine in the kitchen. This is a Japanese
dish called 'Teriyaki' As they say, the term
'Teriyaki' means that, 'Teri' means shine and
'Yaki' means to grill. So this dish, because of the
sweet sauce, the sugar content. Even when you're just cooking
it, the dish is already sparkling while you are just
brushing the sauce. So that is 'Teriyaki'. You will shine without getting stress
because it's very easy to prepare. So let's start first with the
sauce and the marinade. This is just one mixture. So first, you need
pineapple juice. You can also use
apple juice or pear juice. On what type of juice
you like to use. The authentic recipe when I'm
reading Japanese cookbooks, they normally use
pear juice or apple juice. But of course, we can find
easily the pineapple juice and me personally, I
love it's fruity flavor. This is soy sauce, I'm using
Japanese soy sauce or when "Japanese
soy sauce is expensive, can I use just plain
soy sauce instead?" Sure, no problem. This is brown sugar
so you can adjust the sugar depending on the
sweetness that you like. If you want sweeter,
then add more of it. If you think it's too sweet
then you can reduce it and this is
oyster sauce. I'm putting oyster
sauce for added. Oh! It's spilled.
Be careful. So that it would
be more tasty. Thank God! since I'm
wearing an apron. And then this is white
vinegar, black pepper. This is garlic,
minced garlic and then of course, we
shouldn't forget ginger because it would be the one
that will give unique flavor. So everything goes
into the blender. You just put all of
it on the blender. So let's blend. Okay, let's check. The spilled mixture have
already disappeared, right? It seems like
a magic. So until very
smooth like this and then half of this will
go into your chicken. I have here chicken thigh fillet,
you can also use chicken breast. If you want it to have
bones then you can but the flavor just seeps
faster when it's boneless and I like using chicken thigh
because you're going to grill it so that it won't just
dry very quickly and of course traditionally, this
is really what's used, thigh part but it would just
depend on you. On where you are happy
and you can use any meat. It can also be pork.
It can also be beef. It can also be salmon, just
put there just enough to cover the chicken. So I'm putting it
in a zip lock so that we can place it
on the refrigerator quickly because it's nice when
you left it overnight or up to two days
inside the fridge so that the flavor
would really seep. If you don't have zip lock,
you can just get a bowl and just cover it with plastic to
make sure there's no contamination. And then the remaining,
put it on a casserole and we're gonna let
that boil, right? So you're not gonna
put it with slurry which means that you're not going to
put any starch to thicken the sauce. You're going to thicken it
naturally through reduction which means you will let it
boil and since it has sugar, what will happen is that
the sugar will caramelize. The excess liquid
would evaporate. The sauce will automatically becomes gooey but you're not looking at a very thick sauce, You just want something
that will hold. What a term, right? Something that will hold on to your
meat later when it's cooked already so that it wouldn't
really be thin. So this will take around
3-5 minutes of simmering. You'll just let it boil until it becomes
gooey or until our sauce reduced. We're gonna get back here later and
I will put the chicken on refrigerator. So this is the Teriyaki sauce, it has
been boiling for around 5 minutes. You will see that it becomes
gooey but not very thick. If you want it very thick, you can
boil it further for 3-5 minutes. I just like it like this. When you put it on the spoon, you see
it coats the spoon and it's not too gooey but it's not also
that thin, right? So reduction is very good because
it enhances the flavor of the sauce. It really exposes the delicious
taste of whatever you're cooking. So I'll stop here, I'm already
satisfied with it's thickness. I'll set it aside. And then, let's make the
supplementaries of Teriyaki while we're letting
the chicken soak. So I'm going to start with,
this is my garlic noodles. It's delicious with rice but to
those who don't like rice, let's give them options
so this is garlic noodles. I have here in my
pan, chicken stock. This is just chicken stock or basically
water incorporated with chicken powder or when you have caldo, you're
boiling a chicken, then use it. If you don't like chicken
stock, you can just use water then put vegetable
powder or vegetable broth. And then I'll just put
it a bit of egg noodles. Just egg noodles, I'll
just put half of this. This is just very plain, you don't want
a lot of elements going into your noodles because your sauce
itself is already tasty. And then here on my other pan,
I'm preheating what I'll use to cook. I'm going to cook here
the buttered cabbage. Okay, so you just cook
the noodles like that. Just plain only, if you
want to put a bit of oyster sauce then you
can put a bit of oyster sauce. Just around
two tablespoons. Just for
added color. Okay, this will take
around 3-5 minutes so that the noodles
would smoothen more. And then here,
I have butter. I will put it here for
the buttered cabbage. Just butter and cabbage. This is just
very quick. And then just
a little bit of salt. You don't want to
overcook the cabbage. The reason why I'm
cooking it in a deep casserole so that
the moisture stays because you just want the flavor
of the butter to coat the cabbage. Just like that. Don't make things
complicated, right? It's nicer if it's not
that too complicated because the star
is your Teriyaki so these things are
just supplements. Don't make this
too tasty. Too much flavors here
would rival the Teriyaki. Okay, just sauté
the cabbage and then, put
some salt. Black pepper. And then that's it, Me, I would turn the fire off.
I don't want to overcook it. Right? But if you really want your
cabbage to be really cooked then it can also
be, no problem. Okay, so for this as you can see.
There's still a bit of broth, I'm going to
leave it like that. I pour a lot of stock
but that's fine because the noodles
would also absorb it. When it's finally cooked, the
best way to know is by trying it. Just a bit more. So as it cooks, the noodles
would still absorb the broth. Let's see. If you put a
lot of broth, no problem as it cools down,
the noodles would absorb it. If it's not enough,
then you just add. So I'm going to
continue cooking this and then after this, we're
going to cook our Teriyaki. When it's already cooked,
you just put some garlic. Toasted garlic and spring onions
and sesame oil upon serving. So my egg noodles
are done. Just put sesame oil,
the fire is turn off already so that you can retain the nice
fresh aroma of the sesame oil. Some garlic
and spring onions. Just like that,
very basic. Again, this is just to
supplement your Teriyaki. It's just like
a side dish. Okay. That's it and then
you set it aside and then here, I'm
heating my non-stick pan. I know you'll say
"To grill but it's not grill" Then you may also
grill it, right? You may also heat
coal outside your house but of course now, I don't
have the patience to use a fan so I would just heat
my non-stick pan and I'll get the Teriyaki
that I have soaked. Okay. So I have here
the chicken. Now, I will just put a bit
oil on the non-stick pan. You can also use the
grill, it can also be. A bit of oil and then we
may start a concert already because it's gonna smoke
in the kitchen again. When you're grilling, make sure that
your frying the skin side down first. So skin side down
first, so there it is. Literally that the oil
is really sparkling. So there, 3 pieces first.
Do not overcrowd it. Do not overcrowd it because
what will happen is that is that your pan would
moist too much which results to you not achieving
the golden brown or caramelization that you want for
your Teriyaki. Okay. So this will take around
3 minutes per side. You will notice that it would quickly
turn brown since it has sugar, right? That's why make sure that your
chicken thigh fillet is really flatten. I have scissors here so
you may cut it slightly so that it will be
cooked evenly. Okay. So let's wait for it and we will
flip it later but don't be excited because don't flip what you're
grilling on the pan simultaneously so you will really achieve
the nice maillard reaction that the outside would really have
a brown, golden brown caramelization. Okay, so you
see how nice and then you continue
cooking the other side. Okay. It's longer. When the skin has
caramelized or browned then it's already okay and then you
continue cooking the other side. Okay. Again, it would help if
you cut it slightly to make sure that the heat would
penetrate inside of your chicken thigh. If it's chicken breast, there's no
problem, it can be cooked easily. Chicken thigh will
take longer time so this process
would help. Let's get back
to it again. So there it is. It's nearly cooked and
actually it's cooked already. So this is my
garlic noodles. You can also use Spaghetti
here if you want. Since it's just a side dish,
if you only want though but me personally,
I like it with rice. Okay, so garlic
noodles is done. Now, this is my Teriyaki,
Chicken Teriyaki. Put it there.
It's not seared. You really want it like that
to have that grilled effect. So when you're ready slicing
that, you're ready for plating. give it 30 seconds to 1 minute
to rest on the chopping board to let all the juices re-distribute,
so that it won't dry quickly so that the inside of your
chicken would be really moist. So I'm going to
get some rice. I have here rice. I think it's not just Japanese rice
since I have no Japanese rice anymore but you wouldn't
really know about that. Right? You're not going to know that
it's not Japanese rice anymore. so there and then I'm
going to slice my chicken. You see how nice
and moist it is and the inside is
thoroughly cooked. Okay. Your Chicken Teriyaki and then
put buttered cabbage on the side. Well, it would
depend you. Your presentations
must be prettier because me of course,
I need to finished this video during
the last minute because I know that you're
already excited on cooking it and then you put
more Teriyaki sauce. Okay, look at it.
It's nice, right? More Teriyaki sauce then you
can put sesame oil if you want. Splash of good sesame oil
and of course, we'll taste it and for our tasting
to be authentic, I would use chopstick. Okay, so this is your
Chicken Teriyaki. Very easy to make. Very special when you want to
have Japanese theme one night. Right? Let's try the
chicken first. One more. It's so good because
the chicken is very moist and we just soak the chicken
for a while but it's already tasty. I'm sure that when you soaked it
overnight, it would taste even better. It would absorb up to
the inside of chicken. I already taste the
garlic noodles but let's taste it again
in front of the camera. It's also delicious. So there you have it,
your Chicken Teriyaki. Garlic noodles if you want or just
with rice and buttered cabbage. So make
yours already. I will have another one
since it's really delicious. Enjoy and take care always.
I'll see you soon :)
