the chef’s choice TERIYAKI CHICKEN
1 teaspoon cooking oil 2 teaspoons grated ginger
30 ml tablespoons sake 60 ml tablespoons soy sauce 30 ml tablespoons mirin A splash of sesame oil 750 g deboned, skinless chicken thighs 30 ml tablespoons soft light brown sugar 300 - 450 g rice (cooked according to packet instructions) METHOD In a deep mixing bowl, combine the sake, mirin, soy sauce, sugar, ginger and sesame oil. Add the prepared chicken and allow to marinate for 15 minutes. Heat the oil in a pan. Remove the chicken pieces from the marinade, reserving it for later and sauté until cooked on the outside. Pour the reserved marinade over the chicken in the pan and bring to a bubble, then turn down the heat to a gentle simmer and cook for about 5 minutes - cut into a piece of chicken to make sure it’s cooked through. Remove the chicken from the pan (keep warm in a bowl covered in foil) and turn the heat up to let the liquid boil down to a thick, dark syrup. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup. Serve on a bed of fluffy steamed white rice. SUMMER SALMON GRAVADLAX 1 kg rock salt 1 side of salmon 850 g white sugar 15 cloves, crushed 2-4 handfuls of fresh dill Juice and zest of 2 lemons 20 g coriander seeds, crushed 200 g mixed peppercorns, crushed METHOD Mix all the ingredients together and cover the salmon side - making sure it is covered entirely. Cover and refrigerate for 24 hours. Remove the salmon from the cure and rinse off under cold running water and pat dry with kitchen towels. Slice and serve plain or with a squeeze of fresh lemon juice. 8
l Hello Cape Town October 2021
