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Teriyaki Chicken

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Teriyaki dish (including teriyaki sauce) is one of the most common Japanese foods overseas. I was so amazed to see my friends from abroad and my cooking class guests like Teriyaki dish. But somehow, it’s not so common here in Japan.
Teriyaki sauce is easy to make so you can easily cook some Teriyaki dishes as main dish. The magic number to make teriyaki sauce is 1:1:1:1. You can just combine 4 of Japanese main seasonings; Soy sauce, Mirin, Sake and Sugar.
Since Teriyaki sauce has a bit plain flavor, I recommend to sprinkle the “Shichimi” (Seven herbs and spices) on top as a final touch. Please try it out!


Ingredients (2 servings):

200g Chicken thigh (or breast)
½ Tbsp (7.5ml) vegetable oil or sunflower oil
Salt & pepper, as needed

(A)
1 Tbsp(15ml) Mirin  *sweet sake
1 Tbsp(15ml) Soy sauce
1 Tbsp(15ml) Sake
1 Tbsp(15ml) Sugar

Directions:

1. Cut the chicken into bite-size pieces. Then, lightly season the chicken with salt and pepper.

2. Put the chicken in a bow and add the ingredients in (A) and mix all together to blend the flavors.
Then, leave it for 10 minutes and turn over sometime.


3. Heat the oil in a frying pan over low to medium heat. Remove the excess moisture from the chicken
and place it with skin side down. Heat over high heat till golden brown and turn over.


4. When both sides turn golden brown, turn the heat down to medium. Cover and steam it for 4 to 5 minutes.


5. Turn the heat back to high and pour the leftover sauce. Then, place on a serving dish.

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