Teriyaki with Broccolini and Leeks
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Rachael's Guide to the Perfect Pantry
- Japanese short grain rice made to package directions (rinsed 3 times, soaked 15 minutes and cooked at a 1-to-1 ratio in water or stock for 10-12 minutes to tender)
- 1/3 cup sake or chicken stock sweetened with 1 tablespoon light brown sugar
- 1/3 cup Mirin
- 1/3 cup Tamari (dark soy sauce)
- 1 inch ginger root, peeled and grated or minced
- 4 cloves garlic, chopped
- 2 bundles broccolini, trimmed and cut into 2-inch pieces
- 3 tablespoons high-temperature cooking oil
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken (breasts or thighs) or pork tenderloin or beef petite filet or flat-iron steaks or cut boneless salmon filet
- 2 large leeks, cleaned and sliced into 1 inch half moons, whites and light green
If using chicken, cut breasts horizontally into two cutlets and halve each cutlet across; or pound thighs then cut into thirds.
If using pork, cut tenderloin in a bias and lightly pound pieces.
If using beef petite filet or flat-iron steak, thinly slice meat.
If using salmon, cut into slices 1-inch thick.
Combine sake or stock, Mirin, soy, ginger and garlic. Start cooking rice.
Bring a few inches of water in a skillet to a boil. Add salt then broccolini and simmer at a low boil for 4-5 minutes. Cold shock and drain; pat dry.
Heat a large, cast-iron skillet or stainless steel pan over high heat with 2 tablespoons oil. Add protein of choice and brown on both sides for 4 minutes per side; remove to plate. Add leeks and stir-fry 2 minutes. Add broccolini and heat though; add sauce and swirl to reduce sauce for 2-3 minutes more.
Slice protein or arrange on a serving platter, top with teriyaki sauce and leeks, and serve with rice.