Instructions:

Chicken Stock

1. Begin by making your chicken stock. Throw your chicken bones into a pot filled with 1000 ml of water and add in 1 tbs of salt. 
2. On a high heat, bring everything to a boil and let the bones continue to boil for about 3 – 5 minutes.
3. After boiling, drain the chicken bones into a colander and rinse the bones throughly.
4. Add the boiled bones back into a clean pot and add all of the remaining ingredients, save for the spring onion greens.
5. Bring everything to a boil and then down to a simmer and leave for about 45 minutes.
6. Turn off the heat and throw in the spring onion greens. Cover with a lid and let it steep.

Fish Stock

1. Add your kombu and anchovies into a pot with 1000 ml of cold water.
2. Bring everything to a boil.
3. Just as the water starts to simmer, remove the kombu and set aside. 
4. Continue to boil the anchovies for about 5 minutes before adding the katsuobushi, sake and mirin.
5. Turn off the heat and cover with a lid. Let steep for 15 minutes. 
6. After 15 minutes, remove the anchovies and katsuobushi and set aside with the already discarded kombu.

Furikake

1. In a frying pan or wok heated to medium-high heat, add in 1tbs of oil. 
2. Then add in the minced kombu, anchovies and katsuobushi and stir fry for about 1-2 minutes.
3. Then turn the heat down to low and continue to cook the furikake until everything is dry and crispy. This should take about 30 minutes – 1 hour. Remember to constantly stir every now and then to avoid burning your furikake. 
4. When your furikake has become crispy, add in the soy sauce, sesame oil, and the seasonings and adjust to taste. 
5. Then continue to cook out for a further 15 minutes. Set aside when finished.

Spicy Cabbage

1. Add about 1 – 2 tbs of neutral oil to a wok or a frying pan that’s heated on a high heat.
2. When heated, saute the garlic and chillies for about 1 – 2 minutes.
3. When you start to smell the garlic (or cough from the chillies) then add in your cabbage and give everything a good toss. Make sure that each strip of cabbage is coated in the oil. 
4. Continue to cook for about 3 – 5 minutes (stirring constantly) or until the cabbage starts to wilt ever so slightly. 
5. When you see the cabbage getting soft, add in your soy sauce and sesame oil. Give it a stir and fry for another 30 seconds. 
6. Check the seasoning and add salt and pepper as needed and cook for another 1 minute.
7. Set aside.

Teriyaki Sauce

1. Add all ingredients to a pot and bring to a boil.
2. Then turn down to heat to medium-low and simmer until you get a thin but sticky glaze. You’d ideally be reducing it by 1/2, and not the traditional 2/3. It shouldn’t be too thick like caramel but should be too thin like water either. Think yogurt drink. 

Teriyaki Chicken

1. Heat a grilling pan (or use a frying pan if you don’t have one) to medium heat. 
2. Lay the chicken skin side down and cook for about 8 – 10 minutes on the skin side.
3. After the first 3 minutes of cooking skin side down, with a brush, dip into the teriyaki sauce and then gently dab the chicken’s flesh with the sauce as it cooks. Be careful not to get too much on the edges as the sauce will hit the grill/pan and burn. Do this every 30 seconds to 1 minute. 
4. Flip the chicken over and continue to cook for 3 – 5 minutes until fully cooked through. 
5. When the chicken is cooking skin side up, dip the brush into the teriyaki sauce again and glaze the entire skin of the chicken. Do this once. 
6. When the chicken is almost done, turn the heat to high.
7. When you feel the heat has increased significantly, turn the chicken over and cook skin side down one more time for 30 – 60. Be sure to not let the skin burn. 
8. Turn the chicken over and remove from the grill. Transfer to a cooling rack or plate and let rest for 5 minutes before slicing into strips and serving.

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