Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 22-May-2007 20:14 Email | Share | Bookmark
Teriyaki Chicken and Mushroom with Japanese Rice

 
 
Japanese Rice

3 cups short grain rice
3 1/4 cups water
1/3 cup rice wine vinegar
2 Tbsp. sugar
1 tsp. salt

Rinse rice well. Drain it and place it in a saucepan with 3 1/4 cups water. Bring it to a rolling boil, then reduce the heat to simmer and cover. Cook 15 minutes. Remove from heat and let it sit covered until the liquid is absorbed.
While the rice is boiling, mix the rice wine vinegar, sugar, and salt until everything dissolves. Dump the rice out into a large mixing bowl and add the vinegar mixture.
Fan the rice and turn it frequently to cool it. This process gives the rice the sticky sushi rice texture. Keep at room temperature covered with a moist towel.



Teriyaki Marinade

1 cup dark soy sauce
1/4 cup Mirin (I use malt vinegar)
3 cloves garlic, peeled and crushed
2 tablespoons brown sugar
2 slices fresh ginger root, peeled

Mix all ingredients in a glass bowl or a large Ziploc bag. Add chicken meat and marinate in refrigerator for at least 6 hours, or up to 24 hours.

When ready to cook:

Remove meat from marinade. Strain marinade and discard garlicand ginger, reserving liquid. Grill or broil meat as usual, brushing occasionally with reserved marinade while cooking.
If stir-frying, use a large skillet with about 2 tablespoons of vegetable oil, on high heat. When pan is very hot, just short of smoking, add meat. Keep heat on high, stirring meat constantly. While stir-frying, once the leftover marinade on the meat has cooked down so it's almost dry, you can pour in another couple tablespoons of marinade if you like a thicker glaze. Keep stirring on high heat, until marinade cooks down again, then serve.

Leftover marinade can be frozen for re-use, or you can bring it to a simmer in a small saucepan and thicken it with a teaspoon or so of cornstarch mixed with a few tablespoons of water, to make a sauce.



Japanese Omelette

3 eggs
3 tbsp chicken stock or water
¾ tbsp vinegar
1½ tbsp sugar
Salt or soy sauce

Whisk the eggs lightly and strain them into a bowl. Dissolve the sugar in the stock or water and add to the strained eggs together with the vinegar and salt. Mix and pour the mixture in a hot, lightly buttered frying pan.


To serve:
Place rice in a bowl, topped with japanese omelette, teriyaki chicken, spring onion and nori.


Elsa prefers to have her rice with omelette and slices of salmon with nori.


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