Chicken with Teriyaki Sauce and Bbq’d Cucumbers

This dish of Chicken with Teriyaki Sauce and Bbq’d Cucumbers is a great Saturday night meal. The chicken is marinaded in koji which helps to break down the protein and tenderise the meat! Serve with saki!

Ingredients

2 x 200g chicken breasts cut into strips
4 tbsp koji

Teriyaki

100ml mirin
100ml sake
25ml soy

To serve

Spring onions, sliced
1 red Chilli sliced
Micro Coriander
Chilli fonds

Method

Print Recipe

Marinade the chicken in the koji for 1 hour.
Heat a BBQ until hot and the coals are white.
Pop the whole cucumber into the coals for 10 minutes.
Pop the mirin and sake in a pan and bring to the boil then reduce by half, finish with the soy and take off the heat.
Pop the chicken onto skewers and BBQ for 5 minutes, then flip over a cook for a further 5 minutes.
Pop into the sauce and roll all over.
Rub the skin off the cucumber and slice pop onto the plate with the chicken spoon over the extra sauce.
Top with chilli fonds, spring onions, chillies and coriander

Ingredients

2 x 200g chicken breasts cut into strips
4 tbsp koji

Teriyaki

100ml mirin
100ml sake
25ml soy

To serve

Spring onions, sliced
1 red Chilli sliced
Micro Coriander
Chilli fonds

Method

Marinade the chicken in the koji for 1 hour.
Heat a BBQ until hot and the coals are white.
Pop the whole cucumber into the coals for 10 minutes.
Pop the mirin and sake in a pan and bring to the boil then reduce by half, finish with the soy and take off the heat.
Pop the chicken onto skewers and BBQ for 5 minutes, then flip over a cook for a further 5 minutes.
Pop into the sauce and roll all over.
Rub the skin off the cucumber and slice pop onto the plate with the chicken spoon over the extra sauce.
Top with chilli fonds, spring onions, chillies and coriander