Kamekichi is one of my favorite casual dining when I'm craving for some good hot ramen and gyoza. The owner came up with Sunday afternoon cooking class and I signed up for it.
Serving for two.
Ingredients:
Terriyaki Sauce:
4 Tbsp shouyu (soy sauce)
4 Tbsp Sake (japanese rice wine)
2 Tbsp honey
1/4 tsp shouga (ginger), grinded
1/2 tsp spring onion, chopped thinly
2 tsp sugar
2 tsp tomato catsup
1/4 tsp salt
1/4 tsp chili powder (optional)
1. Chop the spring onion into half, discard the all green part for other use. Slice off the top most of the spring onion, slice the head (white part) lenghtwise twice, then chop it in circles, including a little green.
2. Mix all the ingredients of the terriyaki sauce together. Instead of sake, one may use the more expensive mirin, in this case, omit the honey and tomato sauce. Set aside.
Ingredients:
Whole chicken breast with skin, deboned
1/4 cup san miguel beer pale pilsen
2 Tbsp Corn oil or canola oil
1. Remove the excess meat of the chicken breast. Discard or use for other purpose.
2. Skin down,cut the breast into half, make sure, skin is equally distributed. Avoid the spine and remove remaining bones.
3. Cut two diagonal lines onto the meat halfway and in opposite direction, to create diamonds. These cuts enable the flavirs to sip in.
4. Season with salt and pepper, rub and massage it into the meat. (onto one side, w/o the skin)
5. Place the meat on your palm and dust with cornstarch. (both sides)
6. Heat the pan, with oil upto 180 dregree centigrade.
7. Place the chicken in the pan, skin down. (shuffle to make sure it is cooked evenly)
8. Flip over when light brown.
9. When brown, add the beer, then cover to simmer for about 3 minutes.
10. Shuffle the pan to cook it evenly.
11. Switch off fire.
12. Tilt the pan and remove excess fat and sauce, wipe it with tissue paper.
13. Switch on the fire again and continue cooking by adding the Terriyaki sauce.
14. Keep the chicken moving so as not to burn the sauce. Cook for about a minute per side.
15. Remove from fire and transfer to a chopping board.
16. With skin up, slice chicken into thin bite size.
17. Serve over rice. Add the remaining sauce from the pan.
Serving for two.
Ingredients:
Terriyaki Sauce:
4 Tbsp shouyu (soy sauce)
4 Tbsp Sake (japanese rice wine)
2 Tbsp honey
1/4 tsp shouga (ginger), grinded
1/2 tsp spring onion, chopped thinly
2 tsp sugar
2 tsp tomato catsup
1/4 tsp salt
1/4 tsp chili powder (optional)
1. Chop the spring onion into half, discard the all green part for other use. Slice off the top most of the spring onion, slice the head (white part) lenghtwise twice, then chop it in circles, including a little green.
2. Mix all the ingredients of the terriyaki sauce together. Instead of sake, one may use the more expensive mirin, in this case, omit the honey and tomato sauce. Set aside.
Ingredients:
Whole chicken breast with skin, deboned
1/4 cup san miguel beer pale pilsen
2 Tbsp Corn oil or canola oil
1. Remove the excess meat of the chicken breast. Discard or use for other purpose.
2. Skin down,cut the breast into half, make sure, skin is equally distributed. Avoid the spine and remove remaining bones.
3. Cut two diagonal lines onto the meat halfway and in opposite direction, to create diamonds. These cuts enable the flavirs to sip in.
4. Season with salt and pepper, rub and massage it into the meat. (onto one side, w/o the skin)
5. Place the meat on your palm and dust with cornstarch. (both sides)
6. Heat the pan, with oil upto 180 dregree centigrade.
7. Place the chicken in the pan, skin down. (shuffle to make sure it is cooked evenly)
8. Flip over when light brown.
9. When brown, add the beer, then cover to simmer for about 3 minutes.
10. Shuffle the pan to cook it evenly.
11. Switch off fire.
12. Tilt the pan and remove excess fat and sauce, wipe it with tissue paper.
13. Switch on the fire again and continue cooking by adding the Terriyaki sauce.
14. Keep the chicken moving so as not to burn the sauce. Cook for about a minute per side.
15. Remove from fire and transfer to a chopping board.
16. With skin up, slice chicken into thin bite size.
17. Serve over rice. Add the remaining sauce from the pan.
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