Monday, July 16, 2012

Japanese "Polenta" with Chicken Teriyaki Steak




Japanese "Polenta" with Chicken Teriyaki Steak

1 POUND THICK SLICE BOARS HEAD GOLDEN CLASSIC CHICKEN

1/4 cup SOY SAUCE
1 T LIGHT BROWN SUGAR
1/4 cup MIRIN
1/4 cup Sake

VEG OIL

Slice the chicken into thick strips, fry until golden on both sides in a Tablespoon of oil.
Add the Sake and cook to evaporate alcohol, add the rest of the ingredients and simmer till slightly thickened, turning the chicken often to coat.
Keep warm while you make the "Polenta"...

4 CUPS WATER
1 CUP CREAM OF RICE
GLOB BUTTER
4 SLICES WHITE AMERICAN CHEESE
1 TEASPOON SALT

Bring the water and salt to the boil and drizzle in the COR slowly while constantly whisking. Cook till very thick stirring very occasionally, Add the butter and cheese and
stir till melted and creamy.

Pour a portion into a bowl or plate and top with the chicken and the sauce. Serve with Raw Okra pods or Finely shredded cabbage...Some Karashi (Japanese mustard) is really nice

Notes:
The Japanese have 2 types of cheese, Camembert and a tasteless white cheese, akin to American.

This is the Authentic Teriyaki sauce recipe! There is NOTHING else in REAL Teriyaki. No onion, no garlic, no salt, no ginger.

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