Every now and then I reminisce about my time in Japan and remember all the delicious food I learnt to make. One of my go-to dishes was Yakisoba traditionally made with flank steak, broccoli and onions in a sweet and savoury teriyaki sauce over hearty soba noodles. I made this dish weekly because it was simple and delicious. The other night I had some leftover teriyaki chicken thighs and decided to make something similar to Yakisoba. I took the same vegetables and seasonings to combine with the chicken and served it over basmati rice. To finish off the dinner I steamed a pack of pork and leek gyoza. The pairing sent me back to my days in Takamatsu.
9 chicken thighs
2 tbsp soy sauce
1 tbsp minced ginger
1 tbsp minced garlic
juice of 1/2 lime
2 crowns of broccoli
1 large onion, sliced thick
1/2 cup water
1/4 cup cooking sherry
1. Remove bones and skin from the chicken thighs and cut chicken into long strips. Combine soy sauce, ginger, garlic and lime juice in a mixing bowl and marinade chicken for 30 minutes or until you finish preparing the other ingredients.
2. Cut broccoli into small pieces and set aside. Slice onion into thick pieces and set aside.
3. In a hot wok, stir fry chicken pieces with the marinade until cooked through. Push to the chicken to the side and add the onions and stir fry for 5 minutes followed by the broccoli. Stir fry the onion and broccoli for another 5 minutes and combine with the chicken.
4. Pour in the water and cooking sherry. Lower heat and cover for 10 minutes to steam the broccoli and to create a sauce at the bottom of the wok.