The traditional Japanese way of roasting using sweet sauce is called in Japanese cuisine teriyaki. in which the hieroglyph teri means shine, yaks-fry. As is clear from the translation, the method is to fry the product in a sweet sauce until the sugar caramelizes, which will add shine to the dish being prepared.

Japanese cuisine has its own distinctive features. Firstly, in the preparation of dishes, mainly fresh products are used, always of high quality. Practically no “shelf-life” products are used, with the exception of rice and sauces.

Secondly, in Japanese cuisine, they strive to preserve the original appearance and taste of the ingredients. In this way, Japanese cuisine differs from most Asian cuisines, where products during the cooking process often change beyond recognition.

Thirdly, great importance is attached to serving the dish, table setting. There is a certain specific aesthetic design of both the dish itself and the table as a whole.

Dishes are served in small portions, mainly to make it convenient to take them with chopsticks, which the Japanese eat. And in order to be able to eat and not overeat.

Now that we've gotten a little bit into Japanese cuisine, let's prepare one of the Japanese dishes. And it's called - chicken fillet with teriyaki sauce. We will prepare it with our own made sauce.

Teriyaki sauce is now fairly easy to find in the store. But suddenly someone didn’t find it ... or didn’t even look for it, but wanted to cook chicken with such a sauce. So let's make our own sauce. What’s more, it’s not difficult to cook it.

Chicken fillet with teriyaki sauce with sesame seeds

We will need:

• chicken fillet - 2 pcs.
• soy sauce - 7 tbsp. spoons
• honey - 2 tbsp. spoons
• fresh ginger - 1 teaspoon grated
• brown sugar - 2 teaspoons
• garlic - 3 cloves
• sesame - 1 teaspoon
• salt - to taste

Cooking

1. We make a marinade. Mix soy sauce, sugar and honey.

2. Cut the chicken fillet into small pieces and put in the marinade for 15-30 minutes, periodically turning the chicken pieces to marinate evenly.

3. Grind garlic and ginger, add sesame seeds to them, mix. Add to chicken marinade, mix well.

4. Put the chicken in a pan, pour over the marinade. Salt. Fry with the lid closed for 5-7 minutes on each side.

5. After the set time, remove the lid and fry for another 2 minutes over high heat.

Here is such a quick way to cook chicken with teriyaki sauce.

And here is another recipe in which the chicken is not fried, but baked in the oven. This option takes a little longer to prepare. Therefore, if you have more time, then you can cook like this.

Chicken fillet with teriyaki sauce in the oven

All ingredients are the same as in the first recipe.

Cooking

1. We make a marinade. Combine soy sauce, sugar, honey and sesame seeds.

2. Grind the garlic and ginger. Add to marinade, salt.

3. Cut the chicken fillet into portions and pour over the marinade. Marinate for 40-50 minutes, turning the pieces occasionally.

4. Preheat the oven to 190 degrees. Put the chicken in a mold, pour the marinade, add 1 tbsp. a spoonful of vegetable oil.

5. Bake for 15 minutes, take out the form and turn the chicken over to the other side. Bake another 15 minutes.

Everything, our chicken is ready.

For a side dish, we will cook rice in the way that the Japanese themselves cook it. Before you start cooking rice, it should be said that rice is sacred to the Japanese. Rice is called "gohan", which means both boiled rice and food at the same time.

To cook Japanese rice, you need to take varieties with high stickiness. During the cooking process, all the rice grains will stick together, and it will be convenient to eat the rice with chopsticks. But in no case should it turn out to be mushy or liquid. And it shouldn't fall apart either. Usually round white rice is taken.

Boiled rice in Japanese "gohan"

We will need:

• rice - 1 cup
• water - 1 cup and another quarter cup.

Cooking

1. Rinse the rice well in running water. According to Japanese tradition, water should be poured and drained seven times. Seven is a sacred "cosmic" number among the Japanese. To be honest, I do not count, but wash the rice until the water runs clear.

2. After the rice has been washed, pour water at room temperature into a bowl of rice and leave for 20-30 minutes to swell.

3. Bring the water to a boil and pour the prepared rice into it. Let it boil again and add salt, the water should be medium-salty. Cook over medium heat for 5-7 minutes.

4. Then reduce the fire to a minimum, close the lid tightly so that the steam does not escape. If the lid has a hole, cover the top with a towel. (tuck the edges of the towel so nothing catches fire).

5. Cook for another 15 minutes. Then turn off, do not open the lid, do not remove the towel. Let the rice sweat and rest.

Serve rice with chicken and top with teriyaki sauce.

Since we have Japanese dishes on the agenda today, it would be nice to know the basic rules of Japanese food etiquette.

• before eating, say itadakimasu, which means "I accept with gratitude" - this is gratitude to the one who cooked, and to the gods for the food.
• rice should not be left on the plate. As mentioned above, rice for the Japanese is a sacred product. And if not all the rice is eaten, it is considered impolite in relation to the owner of the house and the gods.
• don't put your elbows on the table
• drinks do not pour themselves, you can pour them to each other
• after the meal is over, say gotiso:sama(deshita) what does "thank you" mean
  

Well, while we were studying Japanese etiquette, the rice was already steamed, and the chicken with tiriyaki sauce was also ready. It's time to enjoy a traditional delicious Japanese dish.

Bon appetit!