Sesame teri chicken with Japanese-style rice

Name: Sesame teri chicken with Japanese-style rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Cooks' Ingredients Sushi Rice; 550 g pack British chicken thigh fillets; 2 tbsp cornflour or plain flour; 2 tbsp rice bran oil; Steamed greens such as broccoli, pak choi, tat soi, spinach or green beans, to serve; 1 salad onion, thinly sliced, to serve; 1 sheet sushi nori, snipped into thin strips with scissors, to serve; Shichimi togarashi, to your taste (optional), to serve

Teri means ‘glazed’ in Japanese, as in teriyaki sauce. Here, Yuki Gomi aimed to boost the umami dressing of the chicken with ground sesame seeds for texture and miso richness. Mirin and sake combine to make the chicken super juicy and full of flavour.

5 out of 5 stars(3) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPreparation time 15 minutes + soaking

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300g Cooks' Ingredients Sushi Rice
550g pack British chicken thigh fillets
2 tbsp cornflour or plain flour
2 tbsp rice bran oil
Steamed greens such as broccoli, pak choi, tat soi, spinach or green beans, to serve
1 salad onion, thinly sliced, to serve
1 sheet sushi nori, snipped into thin strips with scissors, to serve
Shichimi togarashi, to your taste (optional), to serve

For the teri sauce

1 tbsp sesame seeds
2 tbsp sake
1½ tbsp soy sauce
2 tsp Cooks’ Ingredients Red Miso Paste
½ tbsp Cooks' Ingredients Mirin Rice Wine
½ tbsp clear honey

Wash the rice thoroughly in a sieve, turning it in the water until it runs clear. Drain, transfer to a large saucepan and add 350ml cold water. Soak for 30 minutes (see tips).
Meanwhile, to make the sauce, use a grinder or pestle and mortar to finely grind the sesame seeds. Mix together with the other teri sauce ingredients in a small bowl.
Cut the chicken into pieces, about 3cm square. Dust each piece in flour, tap off the excess and set aside. Heat the oil in a large nonstick frying pan over a medium heat. Fry the chicken in 2 batches for 3-4 minutes on each side, until cooked through with no pink meat and the juices run clear.
Bring the rice to the boil, stirring briefly. Reduce the heat, then cover and simmer for 8-9 minutes, or until the water has been absorbed. Cool the pan for 5-10 minutes with the lid on.
Return the chicken to the frying pan, add the sauce and cook for 30 seconds or less to caramelise it with the sauce. Make sure it doesn’t burn.
Spoon generous portions of rice into bowls or onto plates, with some green vegetables on the side. Put the chicken on top and pour the sauce over the chicken, vegetables and rice. Top with the salad onion, nori and some shichimi togarashi, if liked, then serve.

Cook’s tip

Tofu is an ideal as a substitute for the chicken, for a meat-free option. Use 450g firm or super-firm tofu, cut into cubes. Silken or softer tofu varieties will not work for this dish as they will break up in the frying pan. I always soak my rice before cooking it, and use the same volume of water as rice. If you do have any leftover rice, it can be rolled into onigiri. These rice balls can be frozen and then reheated in the microwave or a steamer directly from frozen, until piping hot.

Typical values per serving when made using specific products in recipe