Bite with Belkys: Chicken Teriyaki

The Chefs:
Julian Medina and Chef Nao Higuchi

The Place:
SUSHISAMBA Drom

The Dish: Chicken Teriyaki (1 serving)

The Ingredients:
Chicken
1. tablespoon olive oil
1. 4-5 ounce chicken breast
Salt & Pepper

Yellow Pepper Coulis
1 medium yellow bell pepper
2 tablespoons water
1 teaspoon olive oil
Salt & pepper

Teriyaki Sauce
1 tablespoon soy sauce
1 tablespoon sake
2 tablespoons mirin (sweet sake)
Sugar to taste

The Steps:

Season the chicken with salt and pepper. Sear the chicken on both sides until golden brown then allow it to cook covered over medium heat.

Char all sides of the yellow pepper on the stove top. When fully charred, peel skin off with towel or paper towel. Slice off the top and remove stem and seeds. Slice and puree in the blender with olive oil, water, salt and pepper.

In a small saucepan bring the soy sauce, regular sake, mirin, and sugar to a boil. Reduce the heat and simmer for 3 minutes. Adjust sweetness. Set aside.

Slice chicken, pour teriyaki sauce over it then add coulis on the sides.

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