In Japanese, the word "teriyaki" means " grill/bake with glaze", it refers to a cooking technique which is grilling with sauce. Chicken, beef and salmon are common to be cooked as teriyaki in japanese cuisine. I like to marinate the meat first for few hours or overnight, then fry them in a pan.
The sauce is called teriyaki sauce, basically made of soya sauce, mirin, sake and sugar or honey. It tastes salty and sweet. The sugar or honey would be caramelized to make it looks shiny. I always make my own teriyaki marinade sauce, I never use the sauce from the bottle or instant sauce. It's actually not difficult, the ingredients that I use should be in your kitchen too 😉 Mirin and sake could be found in every asian grocery stores.
I prefer to use chicken thigh because it's tender and a little bit fatty (because of the skin), so it's perfect for chicken teriyaki dish. If you don't like the chicken skin, just remove the skin or use chicken breast.
Serve : 2
2 boneless chicken thighs
2 tbsp cooking oil
some white sesame seeds
Marinade and sauce :
4 tbsp Kikkoman all purpose soy sauce
2 tbsp mirin (Japanese sweet rice wine)
1 tbsp sake (optional)
2 tbsp honey
1 clove garlic, peel and mince
½ tsp ground black pepper
2 tsp sesame oil
2 tsp corn starch
4 tbsp water
Mix all the sauce ingredients into a sauce pan. Stir until well combined. Heat over medium heat until thickens. Turn off the heat. Wait to cool.
Prepare chicken thighs into a container with lid, pour half of the sauce into the chicken. Flip the chicken to marinade them evenly. Close the lid then put them into the fridge and let marinate for several hours or overnight.
Take the chicken from the fridge. Prepare a flat-bottomed pan over medium high heat. Add in cooking oil. Put the marinated chicken into the pan. Turn down the heat to prevent burning. Flip them continuously.
Pour the rest of the sauce into the chicken. Continue cooking until the chicken fully cooked. Turn off the heat.
Slice them and serve with steamed white rice or fried noodles and some sauteed vegetables. Sprinkle with white sesame seeds.
Recipe by Veronica