Teriyaki Nouvelle

Ingredients

Teriyaki Nouvelle differs from the original Japanese teriyaki by incorporating modern cooking techniques and artistic plating. The flavors remain true to the traditional teriyaki, but the dish is elevated through the use of unique ingredients and innovative presentation. We alse have the original recipe for Teriyaki, so you can check it out.

• 4 boneless, skinless chicken breasts (450g / 1lb) 4 boneless, skinless chicken breasts (450g / 1lb)
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
• 1 teaspoon (5g) minced garlic 1 teaspoon (5g) minced garlic
• 1 tablespoon (15g) cornstarch 1 tablespoon (15g) cornstarch
• 2 tablespoons (30ml) water 2 tablespoons (30ml) water
• Sesame seeds, for garnish Sesame seeds, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 12g (8g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, whisk together soy sauce, mirin, sake, honey, sesame oil, rice vinegar, ginger, and garlic.
2. 2.
   Place chicken breasts in a shallow dish and pour the marinade over them. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and pat dry with paper towels.
5. 5.
   Grill the chicken for 6-8 minutes per side, or until cooked through.
6. 6.
   While the chicken is grilling, pour the marinade into a small saucepan and bring to a boil.
7. 7.
   In a separate bowl, whisk together cornstarch and water to make a slurry. Slowly pour the slurry into the boiling marinade, stirring constantly until the sauce thickens.
8. 8.
   Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
9. 9.
   Drizzle the teriyaki sauce over the sliced chicken and garnish with sesame seeds and fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, marinate it for at least 30 minutes. Avoid overcooking to prevent dryness.
• Mirin — Look for a high-quality mirin to enhance the flavor of the teriyaki sauce.
• Sesame oil — Use toasted sesame oil for a rich and nutty flavor.
• Rice vinegar — Opt for unseasoned rice vinegar to avoid overpowering the other flavors.
• Cornstarch — Mix the cornstarch with water to create a slurry before adding it to the boiling marinade for a smooth and thick sauce.

Tips & Tricks

• For a twist, try using different proteins like salmon or tofu instead of chicken.
• Add a touch of heat by incorporating a small amount of chili flakes or Sriracha to the marinade.
• Experiment with garnishes like microgreens or edible flowers to enhance the visual appeal.
• Serve Teriyaki Nouvelle with a side of steamed vegetables or a fresh salad to complete the meal.
• If grilling is not an option, you can also cook the chicken in a skillet or bake it in the oven.

Serving advice

Serve Teriyaki Nouvelle on a bed of fluffy jasmine rice or alongside a medley of sautéed vegetables. Drizzle extra teriyaki sauce over the dish for added flavor.

Presentation advice

Create an elegant presentation by arranging the sliced chicken in a fan shape on the plate. Drizzle the teriyaki sauce in an artistic pattern and sprinkle sesame seeds and fresh cilantro over the top for a pop of color.