Wednesday, April 18, 2018

Nobu Teriyaki Sauce #recipe, modified by author @DarylWoodGerber

From Daryl:

A week ago I shared a recipe for an appetizer that I’d found in Food and Wine Annual Cookbook 2013. Of course, I continued to browse for other recipes I might try in the future, and I stumbled onto one from Nobu Matsuhisa.

Nobu (who is known mainly by his first name) is a Japanese celebrity chef and restaurateur known for his fusion cuisine, blending traditional Japanese dishes with Peruvian ingredients. Why Peruvian? Because when he was working at a restaurant in Tokyo, he was invited by a regular customer (a Peruvian of Japanese descent) to open a restaurant in Peru. He now has over thirty restaurants anywhere from California to Budapest.

I’ve been lucky enough to visit his restaurant in New York. I was astonished at the complexity and beauty of his dishes.

I love teriyaki sauce, but I can’t have it in restaurants. They don’t make it gluten-free, so here is my take on Nobu’s delicious sauce, with the way I tweaked it to make it gluten-free (for me). You can use his ingredients.


Classic Chicken Teriyaki from Nobu Matsuhisa

(* - asterisks denote modifications by me for my needs)

1 cup chicken stock
½ cup soy sauce (*I used gluten-free soy sauce)
1/3 cup sugar
2 tablespoon mirin (*I didn’t have mirin on hand; I used 1 tablespoon sherry, 1 tablespoon sugar)
2 tablespoons sake
Four 6ounce skinless, boneless chicken breasts, lightly pounded (I have the frozen kind from Costco, so convenient) (*pounding is quite therapeutic)
Salt and freshly ground pepper
2 tablespoons canola oil
2 large Italian frying peppers, cut into ½-inch strips (* I don’t do peppers so I substituted with golden onions. Yum!)
Steamed short-grain rice, for serving

In a medium saucepan, combine the stock with the soy sauce, sugar, mirin (*see above) and sake, and bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to ½ cup and syrupy, about 20 minutes.

Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the canola oil. Add the chicken and cook over moderately high heat, turning once, until browned all over and cooked through, 8 to 9 minutes.  You’ll want to cover this with some kind of lid, as the oil will SPIT. I have a mesh lid that does the trick. Transfer the chicken to a plate and let stand for 5 minutes.

Wipe out the skillet. Add the remaining 1 tablespoon of canola oil and heat until shimmering. Add the pepper strips (*onion for me) and cook over high heat, stirring occasionally, until crisp-tender and lightly charred, about 3 minutes. Transfer the peppers (*onions) to plates. Slice the chicken breasts crosswise and transfer to the plates. Drizzle the teriyaki sauce over the chicken and serve with rice.

I dined on this for 4 nights. I served it with shrimp, a second chicken dish, and an all veggie dinner.

Note: You can make the sauce and refrigerate for up to 1 month. Mine lasted 1 week because I couldn’t stop eating it.

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  1. I love that you didn't have mirin, but you did have sake on hand.

    What a beautiful sear you got on that chicken.

    Perhaps you could substitute some carrot slices for the peppers to add additional color. (But don't give up the onions! You can never have too many of those.)

    1. Yes, well, I had sake on hand because my stepson was into a sake-tasting phase for a while and gave me a lovely bottle. I hadn't used it yet. ;) Carrots. Nice idea! ~ Daryl

  2. This sounds so delicious--ty for the recipe!