This is what we eat in Japan while there are different kinds of teriyaki in the world. “Teriyaki” refers to “shiny” and “grilled”, and the shine is coming from the sauce with mirin and soy sauce. Some people like to have a large piece of chicken thigh and slice after cooked, and that’s fine too with this recipe. There is also teriyaki fish, and I will post a recipe later. I like having teriyaki chicken on rice with a little bit of seaweed, so good!
Ingredients
300g of Chicken thigh *with or without skin
For teriyaki sauce
1.5 tablespoon of soy sauce
1 tablespoon of mirin
1 tablespoon of sugar
1.5 tablespoon of sake
Instruction
1. Leave chicken at a room temperature. Clean chicken removing excessive yellow fat and skin. Cut in 3-4 cm, and make sure it has the same thickness. If there is an area thick, butterfly it.
2. Poke chicken pieces with a folk a little bit.
3. Prepare the ingredients for teriyaki sauce in a small bowl or a measure cup.
4. Add 1/2 tablespoon of vegetable oil in a fry pan and heat. Place chicken pieces with skin down. Cook for 3-4 mins at medium heat. With a turner, push the chicken a few times so that it gets nicely brown evenly. If there is a lot of oil coming out from chicken, wipe with a kitchen paper.
5. Flip the chicken and cook for 3-4 mins again, with medium heat. Wipe oil with kitchen paper again. Do not skip this step as this is to have the sauce coat chicken in the next step.
6. Add teriyaki sauce all once keeping the heat. The sauce starts having small bubbles. With a spoon, pour the sauce to chicken pieces. When the sauce should starts having large bubbles, turn down the heat to low. if the sauce is thicken enough, turn off the heat.