We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me.
*The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
See original recipe: https://www.geniuskitchen.com...
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Serving Size: 1 serving(s) (591g) | ||
Recipe Makes: 4 serving(s) | ||
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Calories: 356 | ||
Calories from Fat: 120 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 118.3mg | 36 % | |
Sodium 2332.1mg | 80 % | |
Potassium 2004.3mg | 53 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 18.5g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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