“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 (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.