An absolute worldy of a fakeaway. The sticky wasabi rice complements the rich teriyaki perfectly.
Make sure you leave the thighs skinside down for 4-5 minutes to ensure they are nice and brown.
Cooking Time (includes preparation time): 25 Minutes
8 Chicken Thighs - £3.00
Soy Sauce - £0.76
Mirin - £1.70
Knob of Ginger - £0.35
White Sugar - £0.69
500g of Sushi Rice - £1.60
Wasabi Paste - £1.60
Total Cost - £9.80 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Get your sushi rice on (follow pack instructions).
De-bone your chicken thighs & keep the skins on. Add thighs to a bowl and salt the skins.
Add a splash of oil to a frying pan. Add the chicken, skin side down, and cook for 4-5 minutes until the skin is nice and brown. Turn the chicken over and cook for another 4 minutes. Keep turning the thighs until they are cooked through. Leave them on a board to rest.
Teriyaki time. Add 10 tablespoons of soy sauce, 3 tablespoons of mirin, 3 tablespoons of water and a teaspoon of ginger to a pan. Mix them all together. Add a level tablespoon of sugar. Stir it in. Cook the sauce until it is nice and thick. Remove from the heat.
Once the rice is ready, add a heaped teaspoon of wasabi paste to it. Mix it in.
Slice up your chicken thighs. Add a big spoonful of the sticky rice to a plate. Top with 2 thighs and pour over your thick teriyaki sauce. Tuck in!