Molecular Teriyaki

Ingredients

While the original teriyaki is known for its simplicity and bold flavors, this molecular gastronomy adaptation takes it to a whole new level. By deconstructing the traditional elements and utilizing modern techniques, we create a dish that showcases the essence of teriyaki in a visually striking and unique way. We alse have the original recipe for Teriyaki, so you can check it out.

• 200g (7 oz) chicken breast 200g (7 oz) chicken breast
• 50g (1.8 oz) soy sauce 50g (1.8 oz) soy sauce
• 50g (1.8 oz) mirin 50g (1.8 oz) mirin
• 25g (0.9 oz) sugar 25g (0.9 oz) sugar
• 5g (0.2 oz) agar-agar 5g (0.2 oz) agar-agar
• 10g (0.4 oz) sesame oil 10g (0.4 oz) sesame oil
• 5g (0.2 oz) ginger, grated 5g (0.2 oz) ginger, grated
• 5g (0.2 oz) garlic, minced 5g (0.2 oz) garlic, minced
• 2g (0.07 oz) xanthan gum 2g (0.07 oz) xanthan gum
• 2g (0.07 oz) calcium lactate 2g (0.07 oz) calcium lactate
• 500ml (2 cups) water 500ml (2 cups) water

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine soy sauce, mirin, sugar, ginger, and garlic. Bring to a simmer over medium heat until the sugar dissolves.
2. 2.
   In a separate saucepan, bring water to a boil. Add agar-agar and stir until fully dissolved. Remove from heat and let it cool slightly.
3. 3.
   Slowly pour the agar-agar mixture into a flat container and let it set in the refrigerator for 30 minutes.
4. 4.
   Once set, cut the agar-agar into small cubes resembling teriyaki sauce cubes.
5. 5.
   In a blender, combine the teriyaki sauce cubes, sesame oil, and xanthan gum. Blend until smooth and emulsified.
6. 6.
   Cut the chicken breast into bite-sized pieces and marinate in the teriyaki sauce for 30 minutes.
7. 7.
   Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken until fully cooked and slightly charred.
8. 8.
   In a small bowl, combine calcium lactate and water. Stir until fully dissolved.
9. 9.
   Dip the cooked chicken pieces into the calcium lactate solution and let them sit for a few seconds.
10. 10.
    Using a slotted spoon, remove the chicken from the solution and place it on a plate.
11. 11.
    Serve the molecular teriyaki with a side of steamed rice or alongside other molecular gastronomy creations.

Treat your ingredients with care...

• Agar-agar — Ensure it is fully dissolved in the water to achieve the desired texture.
• Xanthan gum — Use sparingly as it can quickly thicken the sauce.
• Calcium lactate — Dissolve it completely in water to create the necessary solution for the chicken.

Tips & Tricks

• For a smoky flavor, grill the chicken over charcoal.
• Experiment with different shapes and sizes for the teriyaki sauce cubes.
• Add a touch of wasabi or chili flakes for an extra kick.
• Serve the dish on a black plate to enhance the visual impact.
• Garnish with microgreens or edible flowers for an elegant touch.

Serving advice

Serve the molecular teriyaki as the centerpiece of a beautifully plated dish. Arrange the grilled chicken pieces artfully, drizzle the emulsified teriyaki sauce around them, and garnish with fresh herbs or edible flowers. Accompany it with a side of steamed rice or a delicate salad to complete the meal.

Presentation advice

To create a visually stunning presentation, use a rectangular plate and arrange the teriyaki sauce cubes in a line. Place the grilled chicken pieces on top, slightly overlapping them. Drizzle the emulsified teriyaki sauce over the chicken and garnish with sesame seeds and finely chopped scallions. Add a pop of color with edible flowers or microgreens.