Katsuno's chicken teriyaki

QUEENS Katsuno is located at 103-01 Metropolitan Avenue in Forest Hills, Queens.

It opened just five months ago, but it has been in the works for the husband and wife team for years.

It's a small restaurant with a teeny kitchen, where Katsuyuki Seo does all the cooking. He cooked for years in Tokyo, and customers sense his attention to detail, whether it's with sushi or his noodles.

His teriyaki may be one of the easiest recipes to follow. He starts with sake and mirin and burns off the alcohol. To that, he adds soy sauce and a little sugar. Then, he brings it to a boil.

For the chicken, it starts with a quick dusting in potato starch. Then, it's sauteed in oil with a lid on top. A quick flip and then the teriyaki is poured on top.

Just a handful of ingredients create a flavorful dish. It's just one of many to choose from.

Recipe for Katsuno's Chicken Teriyaki:

Ingredients for chicken portion:

2 boneless breasts of chicken

Katakuriko (potato starch) or corn starch

3 tablespoons vegetable oil

Ingredients for Teriyaki sauce:

2 tablespoons sugar

1/3 cup sake (cooking sake)

1/3 cup soy sauce

1 cup mirin

All ingredients are sold in Japanese grocery.

Preparation:

Coat chicken with potato starch, then shake off unnecessary powder.

Heat a pan, then add vegetable oil.

Saute the chicken breast 8 minutes on one side and 3 minutes on reverse side, with cover on pan the entire time.

In a small pan, put all ingredients of teriyaki sauce, mix it and heat up, cooking off the sake (you'll notice a flame in the pan, that's okay), bring to boil and simmer for about 2 minutes.

Put chicken in pan with sauce and coat with sauce for 2 minutes over low heat.

Serve chicken along with vegetables and rice.

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