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?
- 350 g chicken thigh
- ½ stalk naganegi (Welsh onion)
- 6 shishito (Japanese chili pepper) optional
- 1 tbsp vegetable oil
- 1 tbsp sake
- 1 tsp mirin
- 2 tsp soy sauce divided
- 「PREP」Chop the naganegi. Prick the skin side of the chicken a little all over and cover with 1 tsp soy sauce. This will shrink the skin, making it easier to absorb the cooking flavours.
- Heat a frying pan over medium and add vegetable oil. Put the chicken skin-side down and add the naganegi, cooking together til browned.
- Flip over the chicken, pour in the sake and quickly cover. Lower the heat to minimum and cook for 3 minutes.
- Add the shishito, mirin and remaining soy sauce, and cook til the liquid is almost gone. Then serve and enjoy!
Did you make this recipe?
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