Yizuo (photo, てりやき, Teriyaki) ~ one of the cooking methods of Japanese dishes ~ home making is convenient and simple ~ can also present a very positive taste ~ please see the practice ~ this dish is produced without oil
Introducing raw materials ~ Japanese soy sauce, similar to Chinese soy sauce, but more mellow, if no 'raw soy' is available instead~
Introducing raw materials ~ sake, made from rice, rice koji, water and other materials, only 14-16 degrees ~ if there is no rice wine available, but if the rice wine is too high, it needs to be mixed with water~
Introduce the raw material ~ taste cream, in fact, I recommend it must be (because of the special taste, the taste is sweet), large supermarkets should be sold ~ if there is really no honey water available ~ but the finished product will be biased ~ I made it myself Miso and Japanese soy sauce, sake will be replaced by rice wine + water ~ basically taste good will not be too biased ~
Lettuce with cooked chopping board and cut the filament on the plate for decoration. It can also be eaten together. It has a greasy effect. After the lettuce is cut, be sure to soak the water to avoid oxidative discoloration. On the plate~
Onion shredded ~ green onion cut a little green onion ~
Chicken leg meat~ It is recommended to buy the boneless chicken leg meat directly (with skin). It is easy to handle ~ clean the chicken leg meat, remove excess oil~ then use a paper towel to dry the skin moisture~ gently pat the side of the meat a few times (not leather) That side, it’s not good to cut the skin.) It’s about a third of the leg meat~ avoid curling when it’s fried~
Heat the pan to a little cold and turn it a little colder (so you can avoid sticking the pan). After the side of the chicken leg with the skin is directly fried down the side of the skin, you need to put a small fire, you will see it soon. There is chicken oil to be fried, so do not have to put oil on this dish~ fry until some golden yellow is fried on the other side, and also fry some golden yellow ~ about 2-3 minutes on each side (such as chicken legs) Should be extended for a prolonged period of time)~Fried well and take it out and put it aside.
Fry the ginger slices with the remaining oil in the pan, add the onion and stir-fry after frying. Don't fry too much to change the color. Take out half of the onion and leave the other half in the pan. At this point, start seasoning and add soy sauce. Sake, taste, water, (water is the amount of sake) If there is no alternative to use ~ approximate proportion, soy sauce: sake: miso = 1: 2: 1, can also be understood as sake is a soy sauce and flavoring Times ~ specific saltiness is controlled by soy sauce ~ boiled and added fried chicken leg meat to burn together, just start with medium heat, then boil and turn to small fire ~ burn until the soup becomes thicker ~ ~ 10-15 Minutes, if the juice is less, you can add a little water to prevent it from being dried quickly. When you burn it, add the remaining half of the onion wire.
Onion can be placed on the bottom or as you like, and the chicken legs are cut into thick slices on a clean cutting board~ placed on the plate~ topped with the remaining soup~ decorated with seaweed and chopped green onion~ This dish is the most Like, the taste is a bit sweet, the sauce is full of flavor~
1, if you want to make some authentic taste, you should use Japanese seasonings~ If you use substitutes, you can only say that you are close to the original taste~2, do not put oil on the fried chicken legs, remember that the side of the chicken skin is fried first, naturally will come out A lot of oil, such as oil can also be exported to a part of ~3, this dish only uses three seasonings, the rest do not have to put ~4, chicken legs are burned before cutting, is to prevent deformation ~5, must be in the chicken leg fried On the side of the meat, a few knives, the depth should be one-third to six, the onions should not be overcooked, there is no taste~