Chicken teriyaki
Chicken glazed in a reduced soy, mirin and sake sauce.
Approximate total time: 20 min2 servingsJapan
Ingredients
For 2 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.
- 450 g boneless chicken thighs
- 1/8 tsp salt and 1/8 tsp pepper
- 1 tbsp oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
Step-by-step method
- Open the thicker parts of the thighs to an even thickness; season with salt and pepper.
- Stir together soy sauce, mirin, sake and sugar.
- Heat the oil in a frying pan; brown the chicken for about 5 minutes.
- Turn, cover and cook gently for about 3 minutes; add the sauce and continue until cooked through.
- Uncover and reduce the sauce around the chicken; slice and serve.
✦ Kitchen tip
Serve with rice and vegetables; the sugar burns easily over high heat.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.