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1
Prepare The Vegetables First we start by cutting the broccoli and the carrots.
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2
Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them.
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3
Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.
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4
Season The Chicken Sprinkle a little white pepper and salt on both sides of the chicken breast.
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5
Now coat the chicken with a bit of flour.
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6
To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.
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7
Place the cut broccoli and carrots in a pot of boiling water to cook.
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8
The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.
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9
Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning.
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10
Stir occasionally and cook for a few minutes and then remove.
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11
Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes.
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12
When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambe the chicken.
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13
Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.
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14
Delicately cut the chicken breast.
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15
Place the broccoli and carrots on the plate, followed by the cut chicken breast.
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16
Now douse the teriyaki sauce over the chicken.
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17
Time to eat.
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18
Enjoy.
