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Chicken Teriyaki

Serves 4 to 6 Entree chicken, Poultry

Chicken Teriyaki

Chicken Teriyaki has long graced Japanese home tables and bustling teishoku counters alike, its preparation a dance between tradition and personal touch. This version stays true to the way Japanese family cooks have perfected over generations, where the salt is measured by intuition and a generous hand is used with the fat, creating a dish that invites sharing and savoring.

The flavor profile of Chicken Teriyaki offers a harmonious balance of sweet and savory, with soy sauce and mirin creating a glossy lacquer over tender chicken thighs. The subtle warmth of grated ginger punctuates each bite, while a sprinkle of toasted sesame seeds adds a nutty finish. Each mouthful delivers a burst of umami that is both comforting and satisfying.

Ingredients

  • 800 gchicken thigh
  • 3 tbspsoy sauce
  • 2 tbspmirin
  • 1 tbspsake
  • 1 tbspsugar
  • 1 tbspvegetable oil
  • 1 tbspgrated ginger
  • to finishtoasted sesame
  • to tastefine sea salt

Method

  1. Pat the 800 g chicken thigh dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken with a light sprinkle of fine sea salt on both sides to enhance its natural flavors. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Place the chicken thighs skin-side down in the hot skillet. Cook without moving them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and continue cooking until the other side is browned, ensuring the chicken is cooked through with no pink remaining in the center.
  3. Add 1 tbsp grated ginger to the skillet, stirring it around the chicken to release its aroma. Cook for about 1 minute until the ginger is fragrant and tender, infusing the chicken with its flavor.
  4. In a small bowl, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar. Pour this mixture over the chicken in the skillet, ensuring the chicken is evenly coated.
  5. Allow the sauce to simmer and reduce, turning the chicken occasionally to ensure it is well-glazed. The sauce should thicken slightly, clinging to the chicken with a glossy sheen. Taste the sauce and adjust with a pinch of fine sea salt if necessary.
  6. Once the sauce has reduced to your liking and the chicken is well-coated, remove the skillet from heat. Sprinkle the chicken with toasted sesame seeds to add a nutty flavor and a bit of crunch.
  7. Transfer the chicken to a serving platter, making sure to drizzle any remaining sauce over the top. Serve immediately, sharing the dish family-style as is traditional in Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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