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Lotus Root and Chicken Thigh Teriyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Lotus Root and Chicken Thigh Teriyaki.
How about some lotus root and chicken thigh teriyaki for tonight's side dish? The sweet and salty teriyaki flavor is perfect for the flavorful chicken thigh and crisp lotus root. This is a dish that is sure to go well with rice. It's easy, so please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Chicken thigh
    200 g
  • Lotus root
    200 g
  • (A)Sake
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Soy sauce
    2 tbsp
  • (A)Sugar
    1 tbsp
  • (A)Grated ginger
    1 tsp
  • (A)Grated garlic
    1 tsp
  • Sesame oil
    1 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel the lotus roots. Remove excess fat and tendon from chicken thighs.
  2. 1. Cut lotus root in half lengthwise, then cut it into 5mm (0.2-inch) wide pieces.
  3. 2. Cut chicken thighs into bite-sized pieces.
  4. 3. Add sesame oil to a pan heated over medium heat, add the chicken from Step 2 and stir-fry. Once the color changes, add the lotus roots from Step 1 and stir-fry.
  5. 4. Once the chicken thighs are cooked through, add ingredient (A) and stir-fry over medium heat for about 5 minutes. Turn off the heat once there's less liquid and the chickens become glazed.
  6. 5. Serve on a plate, sprinkle with young green onion (konegi) and it is ready!

Tips for cooking

You can replace the chicken thighs with other parts to your liking. If you are concerned about lotus root scum, soak in vinegar water for about 5 minutes before cooking.

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