If you’re ready to serve up a dish of Nobu Teriyaki, let’s think about what will complement it nicely. The Teriyaki sauce, which is sweet and savory, pairs beautifully with steamed short-grain rice. The rice absorbs the sauce perfectly and adds that satisfying mouth feel.
Vegetables can also play a crucial role. Consider serving blanched broccoli or sautéed bok choy. Their crunchiness provides a fantastic contrast to the tender chicken. If you’re a fan of crunchy textures, carrot sticks or savory Asian slaw will add extra vibrance to your meal.
Don’t forget the simple, refreshing notes of cucumber salad. This works well with the richer teriyaki flavors. If you’re feeling adventurous, a side of edamame sprinkled with sea salt could hit the spot for a satisfying kick.
When I first tasted Nobu Teriyaki, it felt like a culinary revelation. The sauce, a harmonious blend of sweet and savory, was unlike any teriyaki I’d experienced before. It was rich without being overpowering, perfect without stealing the spotlight from the chicken.
Since that moment, I’ve experimented with this sauce countless times, tweaking it here and there to fit my kitchen style. Today, I’m excited to share this delightful recipe with you. So, grab an apron and let’s get this journey started!
What is Nobu Teriyaki?
Nobu Teriyaki refers to a distinct style of teriyaki developed by Chef Nobu Matsuhisa, famed for his innovative fusion of traditional Japanese cuisine and Peruvian ingredients. Unlike typical teriyaki, which often relies heavily on soy sauce and sugar, Nobu’s version introduces elements like sake and mirin, creating complexity.
The result? A uniquely delicious sauce that coats the chicken and enhances it without overwhelming your palate. This technique elevates teriyaki from simple home cooking to a dish you’d expect to find in a high-end Japanese restaurant.
Why You’ll Love This Nobu Teriyaki!
When I prepared this dish for the first time, I felt like a culinary genius. The aroma that filled my kitchen was simply divine. Each bite transported me back to those blissful moments in Nobu restaurants. You’ll love this dish not only for its flavor but also for its ease of preparation. It’s straightforward yet elegant.
- Flavor Explosion: You’ll notice the balance of sweet from the sugar, savory from the soy sauce, and umami from the sake. This harmony creates layers of flavor.
- Quick and Simple: In under an hour, you’ll have a gourmet-quality meal. Perfect for busy weeknights!
- Versatility: Whether you’re serving it at an intimate dinner or making a family feast, it’s a crowd-pleaser.
- Nutritious Option: With lean protein from chicken and various nutritional benefits from the added veggies, it’s a wholesome meal that doesn’t skimp on flavor!
The Ingredients You Will Need To Make Nobu Teriyaki
Gathering the right ingredients is essential. Here’s what you’ll need:
- Chicken: Four 6-ounce skinless, boneless chicken breasts, gently pounded thin. This helps the chicken cook evenly and absorb the flavors.
- Canola oil: Two tablespoons for cooking, providing a nice neutral flavor.
- Broth: One cup of chicken broth or low-sodium chicken stock adds moisture and depth.
- Soy sauce: One-third cup of low-sodium soy sauce, integral to giving that classic savory taste.
- Sugar: One-third cup of granulated sugar balances the flavors beautifully.
- Mirin: Two tablespoons for that hint of sweetness and complexity.
- Sake: Two tablespoons to deepen the flavor profile.
- Salt & pepper: To taste, ensuring everything is well-seasoned.
- Peppers: Two large Italian frying peppers, sliced thin for a crunchy, sweet addition.
- Rice: Steamed short-grain rice for serving.
- Optional ingredients: A teaspoon of grated fresh ginger for extra depth and a tablespoon of rice vinegar for a slight tang.
Directions
Here’s how to make Nobu Teriyaki with clear, actionable steps:
Step 1: Prepare the Chicken
Begin with the chicken breasts. Take those succulent pieces and gently pound them down. You want them evenly thin for uniform cooking. Season with salt and freshly cracked black pepper.
Step 2: Make the Teriyaki Sauce
In a bowl, combine the soy sauce, sugar, mirin, sake, and chicken broth. Stir this mixture until the sugar dissolves completely. This is your teriyaki sauce that will bathe your chicken and give it that authentic flavor.
Step 3: Heat the Oil
In a large pan, heat the canola oil over medium-high heat. When the oil is shimmering, it’s time to add the chicken.
Step 4: Cook the Chicken
Add your seasoned chicken breasts to the pan. Cook for about 4-5 minutes on each side or until the meat is golden brown and fully cooked. Remove the chicken and allow it to rest.
Step 5: Create the Glaze
In the same pan, pour in your teriyaki sauce. Bring it to a simmer. You’ll want to cook it down until it thickens slightly. This is where the magic happens—the flavors combine, creating a luscious glaze.
Step 6: Combine and Serve
Slice your chicken into strips and return it to the pan, tossing in the delicious glaze so every bit of chicken is coated. Serve over a bed of rice, garnished with the sliced Italian frying peppers.
Notes
To make your Nobu Teriyaki experience even better, consider these tips:
- Chicken Thickness: Even thickness is key. Aim for about half an inch to ensure quick, even cooking.
- Sauce Consistency: Cook the sauce down slightly longer for a thicker glaze, perfect for coating dishes.
- Garnish for Color: Fresh herbs or finely chopped scallions add a pop of color and freshness.
- Meal Prepping: This dish holds up well in the fridge, making it a fabulous choice for meal prep.
- Don’t Skip the Resting Time: Allowing the chicken to rest after cooking helps retain moisture and maintain tenderness.
Storage Tips
If you make Nobu Teriyaki ahead of time, here’s how to store it properly:
- Refrigeration: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge.
- Freezing: For long-term storage, freeze portions of the chicken in the teriyaki sauce for up to a month. Thaw in the refrigerator before reheating.
- Reheating: Reheat gently on the stove to prevent the chicken from drying out.
Serving Suggestions
Want to elevate your dish? Consider these serving suggestions:
- Serve with Steamed Vegetables: A side of mixed steamed vegetables can add color and nutrients.
- Toss with Soba Noodles: Instead of rice, try this over cold soba noodles for an Asian-inspired twist.
- Pair with a Simple Salad: A light cucumber salad cuts through the richness nicely.
- Add an Egg: Top your rice and chicken with a poached or fried egg for added richness.
- Serve with Pickles: Asian-style pickles can add a wonderful crunch and contrast in flavors.
What Other Substitutes Can I Use in Nobu Teriyaki?
- Tofu instead of Chicken: For a vegetarian option, firm tofu absorbs flavors beautifully when marinated in teriyaki sauce.
- Pork Chops: Substitute chicken with pork chops for a unique twist. Just be mindful of cooking times.
- Vegetable Broth: For a vegan version, use vegetable broth and follow the same preparation method.
- Honey or Agave Syrup: Instead of granulated sugar, use these natural sweeteners for a more subtle sweetness.
- Tamari: For a gluten-free alternative, tamari works similarly to soy sauce and provides that familiar depth.
Nobu Teriyaki Recipe
Equipment
- large pan
Ingredients
- Four 6-ounce skinless boneless chicken breasts, gently pounded thin
- 2 tablespoons canola oil
- 1 cup chicken broth or low-sodium chicken stock
- 1/3 cup low-sodium soy sauce
- 1/3 cup granulated sugar
- 2 tablespoons mirin
- 2 tablespoons sake
- Salt to taste
- Freshly cracked black pepper to taste
- 2 large Italian frying peppers sliced into 1/2-inch strips
- Steamed short-grain rice for serving
- 1 teaspoon grated fresh ginger optional, for extra depth of flavor
- 1 tablespoon rice vinegar optional, for a slight tang
Instructions
- Begin with the chicken breasts. Take those succulent pieces and gently pound them down. You want them evenly thin for uniform cooking. Season with salt and freshly cracked black pepper.
- In a bowl, combine the soy sauce, sugar, mirin, sake, and chicken broth. Stir this mixture until the sugar dissolves completely. This is your teriyaki sauce that will bathe your chicken and give it that authentic flavor.
- In a large pan, heat the canola oil over medium-high heat. When the oil is shimmering, it’s time to add the chicken.
- Add your seasoned chicken breasts to the pan. Cook for about 4-5 minutes on each side or until the meat is golden brown and fully cooked. Remove the chicken and allow it to rest.
- In the same pan, pour in your teriyaki sauce. Bring it to a simmer. You’ll want to cook it down until it thickens slightly. This is where the magic happens—the flavors combine, creating a luscious glaze.
- Slice your chicken into strips and return it to the pan, tossing in the delicious glaze so every bit of chicken is coated. Serve over a bed of rice, garnished with the sliced Italian frying peppers.
Notes
- Chicken Thickness: Even thickness is key. Aim for about half an inch to ensure quick, even cooking.
- Sauce Consistency: Cook the sauce down slightly longer for a thicker glaze, perfect for coating dishes.
- Garnish for Color: Fresh herbs or finely chopped scallions add a pop of color and freshness.
- Meal Prepping: This dish holds up well in the fridge, making it a fabulous choice for meal prep.
- Don’t Skip the Resting Time: Allowing the chicken to rest after cooking helps retain moisture and maintain tenderness.
Nutrition
Frequently Asked Questions
Conclusion
Nobu Teriyaki is nothing short of a delightful culinary experience that’s both satisfying and straightforward. With its balance of flavors, it provides an easy route to elevate any dinner motion or welcome guests with impressive fare. Enthusiasm for cooking thrives on enjoyment and experimentation.
Dive in—embrace this recipe, and soon you’ll be creating your own Nobu-inspired masterpieces right in your kitchen! Remember, cooking is not just about following recipes; it’s about making food that ignites your passion and pleases the palate. Enjoy every bite!
