Chicken Teriyaki

chicken teriyaki

This well-know dish is a marriage of grilled or pan-seared chicken, soy sauce and mirin, resulting in a taste you’ll want to know by heart.

  2  people
Ready In min (Prep   + Cook 

Teriyaki is a cooking technique in which the main ingredient is glazed in a soy-based, sweetened sauce while cooking. The name itself refers to the shine (teri) that develops while cooking (yaki) due to the sauce’s sugar content.

Although some restaurants outside of Japan do create the teriyaki sauce from scratch using soy sauce and other ingredients, many restaurants, as well as the average family, use a pre-made sauce. This sauce typically consists of Japanese ingredients such as mirin and sake, but will often contain non-traditional additions like wine or garlic. Some sweetened barbecue sauces have also been referred to as teriyaki sauce, but that is purely a misnomer. It’s not hard to make a delicious teriyaki sauce from scratch, so why not give it a try?

Chicken thigh meat . . . 350 grams
Naganegi (long Welsh onion) . . . 1/2 stalk
Chili peppers . . . 6 pieces
Vegetable oil . . . 1 tablespoon
Sake . . . 1 tablespoon
Mirin. . . 1 teaspoon
Soy sauce . .  1 teaspoon
Chop the naganegi.
Prick the skin side of the chicken a little all over and cover with soy sauce. This will shrink the skin, making it easier to absorb the cooking flavours.

Step 1

Heat a frying pan over medium and add vegetable oil. Put the chicken skin-side down and add the naganegi, cooking together til browned.

Step 2

Flip over the chicken, pour in the sake and quickly cover. Lower the heat to minimum and cook for 3 minutes.

Step 3

Add the chili peppers, mirin and soy sauce and cook til the liquid is almost gone.
Serve and enjoy!