Junko and Masafumi Kozakai show how to make teriyaki chicken.
1 clove garlic, finely chopped
about ½ tsp ginger, finely chopped
2 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp mirin or white wine
2 eggs, hard-boiled and peeled
1 tomato, chopped
1 cup rice, cooked, or one large hamburger bun
Heat a frying pan with a little oil, then add ginger and garlic. Stir and cook until it is fragrant and has changed colour. Remove the garlic and ginger to a bowl.
Reheat the pan and oil and cook the chicken pieces, skin side first, until golden brown on the bottom. Turn the pieces over, cover, lower the heat to medium and allow to cook for a few minutes.
When the chicken is almost cooked through, use a paper towel to mop up the watery liquid in the pan.
Sprinkle over the sugar, mirin and soy sauce, return the ginger and garlic to the pan along with the hard-boiled eggs. Turn the heat to high so the sauce bubbles up and the sugar caramelises. Turn the chicken pieces and eggs in the sauce so they are well coated. Cook until there is no more extra moisture.
Serve with steamed rice and a green salad of lettuce leaves and tomato, spooning any remaining sauce over the chicken pieces and sliced egg.
If you prefer you can serve the chicken and sliced egg on bread with the salad topped with mayonnaise.
Tips
• Junko uses Japanese soy sauce, which has a slightly different flavour from Chinese soy sauce.
• Mirin is a sweet Japanese rice wine that can be found in good supermarkets or Asian shops. You can leave it out if you don't have any.