Teriyaki Chicken & Sticky Wasabi Rice

Name: Teriyaki Chicken & Sticky Wasabi Rice
Total time: 25 min
Yield: 4
Cuisine: Japanese, Asian-Inspired
Ingredients: 8 Chicken Thighs; 10 Tbsp Soy Sauce; 3 Tbsp Mirin; Knob of Ginger; 1 Tbsp White Sugar; 500g Sushi Rice; 1 Heaped Tsp Wasabi Paste; Salt; Olive Oil

Step 1.

Get your sushi rice on (follow pack instructions).

Step 2.

De-bone your chicken thighs & keep the skins on. Add thighs to a bowl and salt the skins.

Step 3.

Add a splash of oil to a frying pan. Add the chicken, skin side down, and cook for 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.

Step 4.

Teriyaki time. Add soy sauce, mirin, 3 tbsp of water and a tsp of ginger to a pan. Mix them all together. Add a level tbsp of sugar. Stir it in. Cook the sauce until it is nice and thick. Remove from the heat.

Step 5.

Once the rice is ready, add a heaped tsp of wasabi paste to it. Mix it in.

Step 6.

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! Enjoy!