Top Chef
Yuka
Top Chef Instructor at ChefPassport SàRL
"Teriyaki Lunch Menu with ChefPassport"
"Teriyaki Lunch Menu with ChefPassport"
Tue June 8 - 6:30 AM EDT/New York (See in local time)
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05//2025 6:30 AM
05//2025 07:30 AM
America/New_York
#WTGC2025
"Teriyaki Lunch Menu with ChefPassport"
#WTGC2025
"Teriyaki Lunch Menu with ChefPassport"
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"Teriyaki Lunch Menu with ChefPassport"
"Teriyaki Lunch Menu with ChefPassport"
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Session: Teriyaki Lunch Menu with ChefPassport
CHICKEN / TOFU TERIYAKI MENU - Serving 2INGREDIENTS:
1-1.5 cups uncooked rice (approx 150g - 225g)
For Chicken Teriyaki:
300 grams skin-on boneless chicken thighs
1/4 tsp salt
4 tbsp soy sauce
2 tbsp Mirin/brown sugar
2 tbsp sake
Spring Onion for 2-3 stalks
Optional grated ginger
For Tofu Teriyaki
300 grams firm tofu
1/4 tsp salt
4 tbsp soy sauce
2 tbsp Mirin/brown sugar
2 tbsp sake
Any mushrooms (one packet depending on the type, please note that mushrooms shrink once cooked).
Spring onion- 2-3 stalks
Flour- 5 tbsp
Optional grated ginger
Utensils.
Cutting board, Slicing knife, Mixing bowl, Frying Pan
Cooking the Teriyaki
Sprinkle both sides of the chicken evenly with the salt and set aside until the salt draws out some moisture from the chicken. Use paper towels to pat the chicken dry.
Place the chicken skin-side down in a cold non-stick frying pan and turn the heat on to medium. If you are using skinless chicken, you will need to add a bit of oil to the pan.
Fry the chicken on one side until the skin is crisp and browned. Flip the chicken over and continue frying until the chicken is almost cooked through.
Drain off any excess oil and then use paper towels to wipe up any remaining oil.
Add the soy sauce, sugar or mirin and sake and turn the heat up to high. Use tongs to continuously flip the chicken to keep basting it with the teriyaki sauce.
The chicken teriyaki is done when there is almost no liquid remaining in the pan, and the chicken is coated in a thick, shiny glaze.
Cooking the Rice
Place the rice in a bowl. Swill the bowl with water to remove impurities, then drain it. Using your palm as a barrier. Pour in more water and wash the rice for several times until the water runs clear.
Drain the rice and put it into a pan with the water. Place the rice and add the water with 10% extra of the weight of rice in a deep saucepan, bring to the boil over medium heat.
This may take 5 minutes.
At boiling point, reduce the heart to the lowest setting. Keep the lid on and simmer for 15 minutes.
Turn the heat off, still covered with the lid, and let it stand for 15 minutes.
Key Takeaways
- Teriyaki Sauce (照り焼きのたれ) is savoury and versatile. It is a cooking term used in Japanese cuisine for foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar and has become the mainstay seasoning outside of Japan. Learn how to make this au
Bio
ChefPassport Top Chef Instructor Yuka is professionally trained in the art of traditional Japanese Kaiseki cuisine. Chef Yuka’s extensive knowledge and expertise in Japanese home cooking and formal training enable her to teach with approachable and friendly techniques. Her concept focuses on using seasonal ingredients to create simple, delicious and beautifully presented menus. Chef Yuka is also a great advocate of using local ingredients which are easily accessible. With her creative flair and natural enthusiasm, Chef Yuka’s classes are fun, practical and hands-on, whatever your ability.