Chicken Teriyaki

February 14th, 2014 § 0 comments

Chicken Teriyaki_1

Teriyaki” is probably the most popular and well-known Japanese sauce.

This delicious sweet and savoury sauce goes especially well with chicken, salmon and tofu.

Chicken Teriyaki_2


— Chicken Teriyaki (serves 2) —

3 tablespoons Japanese soy sauce

3 tablespoons mirin (Japanese sweetened rice wine)

3 tablespoons sake (rice wine)

2 tablespoons sugar

2 large chicken thighs (or 4 small chicken thighs), skin-on, boneless

1 tablespoon vegetable oil


Combine the soy sauce, mirin, sake and sugar in a bowl.

Heat the oil in a frying-pan, lay the chicken, skin side down, and fry over a medium heat until skin is browned. Turn the chicken and cover the frying-pan and steam cook the chicken over a low heat until cooked through.

Pour the sauce in the frying-pan, turning the chicken several times to coat well with the sauce, cook until the sauce became thick.

Cut the chicken crosswise into 3/4 inch slices. Serve hot.




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