Japanese cuisine · Meat & Kebab

Tori no Terimayo

Chicken thighs fried crisp and glazed in teriyaki, sprinkled with Japanese mayonnaise and nori strips.

Ingredients · for 4 servings

• 700 g boneless chicken thigh fillet
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp cornstarch
• 400 g short-grain rice
• 4 tbsp mayonnaise
• 1 sheet nori
• 1 bunch scallions
• 1 tbsp oil
• salt, pepper

Instructions

1. Wash the rice, cook with 500 ml water for 12 min. and let steam for 10 min.; flatten the chicken thigh fillets to an even thickness, season lightly with salt and pepper.
2. Mix soy sauce, mirin, sake and sugar, and stir the cornstarch smooth in 2 tbsp cold water.
3. Heat the oil in a non-stick pan and fry the fillets skin-side down over medium heat for 7–8 min., weighting them with a lid, until the skin is golden brown and crisp.
4. Flip the fillets, cook another 4–5 min., until the juices run clear, then blot the rendered fat from the pan with paper towels.
5. Pour in the sauce mixture, boil down briskly for 2 min., stir in the mixed cornstarch and turn the fillets in it, until they are thickly and glossily glazed.
6. Cut the meat into 2 cm wide strips, arrange on the hot rice, drizzle with fine lines of mayonnaise and serve with nori cut into strips and scallions.