Tag Archives: mirin

Teriyaki Chicken Burgers

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Burgers are always very popular with the boys, anything that they can eat with their hands and all that!

This is a bit of a double whammy recipe as any leftover cooked chicken and the cooked down marinade can be combined to become the starting point of teriyaki sushi, another popular meal in my house.

I use gluten free soy sauce, my local Asian shop is a treasure trove and I can buy an enormous bottle of GF soy sauce for the same price as a tiny one in the big chain supermarket, they also have mirin, Japanese cooking sake and the most beautiful fresh herbs, hence the coriander in these burgers.

Serves 6-8 depending on appetites and sides. For the gluten free option, I have my chicken with a side salad and some steamed rice.

Ingredients

4 large chicken breasts, mine were 1.2kg

175mls gluten free soy sauce

75mls mirin

30g caster sugar

1 garlic clove, crushed

2 teaspoons freshly grated ginger

40mls sesame oil

8 bread rolls

salad leaves

fresh coriander, stems and leaves

mayonnaise mixed with a little wasabi

Method

Take a chicken breast and cut it at an angle downwards to create one thick half and one thinner half.

Line a chopping board with baking parchment, place one of the halves on it, cover with more baking parchment and use the flat side of a meat tenderiser or a rolling pin to whack the chicken down to around 1 cm thickness.

Now, take a fork and pierce it all over.

Set aside and repeat with the other half and then continue with the other chicken breasts.

In a large bowl combine the soy sauce, mirin, sugar, garlic and ginger. Stir to dissolve the sugar.

Place the chicken into the marinade and allow to marinade for 30 minutes.

Let most of the marinade drip off and lay the chicken breasts on a tray.

Drizzle the sesame oil over the chicken breasts and rub in.

Pour the leftover marinade into a shallow pan and reduce over a high heat until thick and syrupy. Take off the heat.

Preheat the barbecue or non stick frying pan over a medium to high heat.

Cook the chicken, turning once and ensure its cooked through.

Remove to a warm plate and allow to rest for 5 minutes while you get the rolls ready.

I spread the base of the roll with a little mayo and wasabi, top with salad leaves.

Spoon a little of the concentrated marinade over the cut side of the top of the roll. It can be quite salty so check for flavour first, less is more with this sauce!

Place the chicken on the salad leaves, top with coriander and then the lid.

 

Yakitori Chicken Wings

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Obviously not authentic barbecued yakitori chicken here but still delicious and rather moreish with the sticky sweet marinade.

I use Tamari or gluten free soy sauce but regular works too and you can cook these on the barbecue for a more authentic flavour.

Leftovers, if you have any, are great for lunch boxes.

Serves 4.

Ingredients

1.4kg chicken nibbles, tips removed and wings halved at the joint

60mls gluten free soy sauce or Tamari

60mls mirin

80mls maple syrup

2 spring onions, very finely sliced

Method

Combine all of the ingredients, except a few slices of onion, in a zip lock bag and allow to marinade for 2-8 hours.

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Lay the chicken on the baking trays skin side up and scoop out the spring onion slices and spread them over the top.

Pop in the oven and bake for 45-50 minutes, basting regularly , first baste with the leftover marinade and the remaining bastes with the pan juices.

Keep and eye on the chicken, towards the end it will want to burn!

To serve, pile the wings on a plate and then sprinkle over the reserved spring onion.

 

Sushi Rolls

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When life is getting too busy with lots of comings and goings I rely on sushi to feed the boys.  Given the choice this is one of their favourite meals, they can nearly eat their body weight in it!

When it comes to fillings I love using raw fish, mostly salmon and tuna, however, for school lunches raw fish is not an option, so I use smoked salmon and tinned tuna instead.

For the vegetarian options I have one boy who likes cucumber only and another who likes Asian omelette, cucumber and carrot. The fillings are only limited by your imagination, teriyaki chicken, prawns and tofu, just make sure your filling is one that’s easy to slice for serving.

This recipe makes 10 rolls of sushi.

Ingredients

3 cups sushi rice

125mls rice wine vinegar

2 teaspoons salt

3 tablespoons caster sugar

3 tablespoons mirin

10 sheets of nori/ seaweed

Method

Place the sushi rice and four and a half cups of water in a pan with a well fitting lid.

Bring to the boil and then turn down the heat to low, allow to cook for 15 mins, do not remove the lid.

After 15mins, turn the heat off but leave the lid on.

Combine the rice vinegar, salt, sugar and mirin in a jug.

After 5mins standing tip the rice into a large bowl.

Pour the rice vinegar solution over and give it a gentle stir to combine.

Allow to cool.

Now prepare to make the sushi, you will need a bamboo roller and a bowl of warm water.

Place the roller in front of you, so you can roll away from your body.

Take a sheet of nori and place, shiny side down on the roller.

Wet your hand in the water and take a handful of rice and gently spread it onto the bottom half of the nori, you may need another handful of rice to reach the edges.

Press the rice gently down and use the side of your hand to make an indentation the length of the sheet. This is where your filling goes.

Once filled, take a little water and spread it on the far side of the nori, furthest from your body.

Gently roll the sushi away from you, towards the wet area, using the roller, keep a little pressure on the roller until you have rolled all of the nori.

Set aside and repeat.

Cut the prepared sushi into 8 pieces.

Serve with gluten free soy sauce ( Tamari ), pickled ginger and wasabi.