Honey teriyaki chicken
- 15 mins
- 2 servings
A combination of chicken and potato makes delicious dishes thanks to umami synergistic effect. Seasonings such as tomato ketchup and soy sauce derive umami as well. The dish get on well both with rice and with bread.
- 1 piece chicken thigh
- 1 potato
- salt and pepper
- olive oil
- 1/2 tbsp(s) honey
- 1 1/2 tbsp(s) ketchup
- 1 tbsp(s) Worcestor sauce
- 1 tbsp(s) Japanese Sake
- 1/2 tbsp(s) soy sauce (shoyu)
Glutamate : 20〜50mg/100g
Glutamate : 30〜100mg/100g
Mix and set them aside.
Cut chicken thigh into ３cm cubes and sprinkle them with salt and pepper. Peel potatoes and cut them into ５mm cubes.
Heat olive oil in a flying pan and put potatoes and chicken skin side down. Cook them, pressing on the chicken from time to time.
When the skin turns golden brown, turn them over and grill the other side.
Turn them over again and cover. Let it cook for about five minutes.
Wipe the remaining oil in the pan. Place 1 into the pan and cook, blending with the 1.
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