Homemade teriyaki sauce with mushrooms and chicken
In this Japanese style dish, I use homemade teriyaki sauce for a great noodle dish that is quite easy to make. My version for teriyaki sauce has a more prominent soy taste and is less sweet – I find most teriyaki sauces to be too sweet for my taste. Also, I forgo the use of mirin and sesame oil. You can make the Teriyaki and keep it in the refrigerator for later use (for those nights you order Sushi).
For the noodles I used Soba noodles which are half buckwheat and half wheat flour. If you don’t like buckwheat you can switch them to regular egg noodles or Udon noodles.
For the dish here I used a combination of Oyster and Shimeji mushrooms which I think fit very well with the dish’s theme, but if you prefer you can use regular button or portobello mushrooms. Also, feel free to change the amount of mushrooms to your taste.
Also, you may want to add fresh broccoli (rinse it for 4 minutes in boiling water and add it to the pan in stage 5) or wakame seaweed if you like their taste.
Ingredients
Teriyaki Sauce
- 80 ml Soy sauce [2.7 fl oz] ( I use Kikkoman's)
- 2½ tbsp brown sugar
- 1½ cup water
- 1 tbsp corn starch
- 3 gr ginger [0.1 oz]
- 2 cloves minced garlic (optional)
Dish
- ½ kg chicken breast strips [1 lb]
- 75 gr Oyster mushrooms [2.6 oz]
- 75 gr Shimeji mushrooms [2.6 oz]
- 90 gr Soba noodles [3.2 oz]
- 3 cloves minced or sliced garlic
- 4½ tbsp Teriyaki sauce
- canola oil
- ½ Onion (optional)
- Crushed roasted peanuts (optional)
- salt
Instructions
Teriyaki Sauce
- cut or crush the ginger into small pieces.
- Mix the sugar, soy sauce, ginger, 1 cup of water, and garlic in a small pot or pan over low to medium heat.
- In a cup, mix ½ a cup of water with a tbsp of corn starch until homogenous.
- Add ⅔ of the water and cornstarch to the pot slowly while mixing. The mix will turn brown – continue heating and mixing until it is back to black color.
- Check the consistency, if it is too thin add more of the cornstarch mixed water and check again after it is back to dark.
- If after using all the cornstarch mixed water, the sauce is still too thin – make another cup of cornstarch mixed water. But don't overdo it, 2 tbsp will make the mix almost jelly-like in the refrigerator.
The Dish
- Sauté the chicken strips in canola oil over high heat in a heavy steel or iron pan until they brown. Salt them at the beginning. Remove from the heat when ready.
- In another pan ( I prefer non-stick or wok), sauté the onion ( if using) in canola oil. Add the mushrooms when the onion turns translucent.
- Sauté the mushrooms until they lose all their liquids and brown a bit.
- Add the garlic and sauté for another minute.
- Add the teriyaki sauce and the chicken strips.
- Prepare the noodles according to instructions on the package to a firm texture (al Dante).
- Rinse the noodles and add them to the pan – mix until the noodles are fully coated in teriyaki sauce.
- Serve immediately with crushed peanuts on top.
