When I was in New Zealand, sometimes I was invited to a potluck party, and one of my friends brought this, and it was just so delicious, the chicken is tender and not dry, the sauce has a great balance of sweetness and soy sauce flavor. Since then, I have been making this chicken chashu, and it is also very easy. My friend also brought tartar sauce which was a great match. If you make a lot (I usually double the amount), you can use for teriyaki chicken sandwich, or you can simply put on a ramen or udon or rice.
Ingredients
1 chicken breast
150cc of soy sauce
100cc of water
100cc of mirin
3.5 tablespoons of sugar
1.5 tablespoons of vinegar
1 piece of ginger (a size of thumb), grated
1 green part of Japanese leak *I use 1-2 spring onion
Grated garlic (optional)
Soft boiled eggs (optional)
Instruction
1. In a small pot which chicken breast fits, put soy sauce, water, mirin, sugar, vinegar, ginger, and a green part of Japanese leak or spring onions (if it doesn’t fit, cut in half). Turn on the heat and cook until it is boiled.
2. Add chicken breast and cook for 2 mins, and flip and cook for another 2 mins. Cut and check inside if it is cooked. If not, cook until it is cooked.
3. Cover the pot and leave it until it becomes at a room temperature.
4. If you want to add soft eggs, add them when it become a room temperature.
For Tartar sauce
Mix the following ingredients in a bowl.
1 hard boiled egg, chopped
1/4 onion, finely chopped *If you don’t like the strong onion taste, microwave for 1 min.
2 small gherkins, chopped *or 1 mid size.
6-7 tablespoons of mayonnaise
1 tablespoon of vinegar
1/2 teaspoon of sugar