Teriyaki is a simple and much-loved salty and sweet sauce originating from Japan in the 1700s. Like so much cuisine introduced by Asian immigration, the original Teriyaki recipe has been adapted and developed by various different countries over the years, with ingredients including garlic, chilli and even wine used in some cases.
In Mizue’s first recipe for our blog she will be pairing it with chicken, using ingredients that remain true to its traditional origins. We thought simple was a good place to start.
2 large 300g chicken thigh fillets
Salt & ground black peppercorns
2 teaspoons vegetable oil
2 teaspoons plain flour
For the Teriyaki sauce:
4 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
2 tablespoons granulated sugar
2 portions of boiled rice
Pointed cabbage, cut very thinly
Spring onion, cut into strips
Roasted sesame seeds
Japanese spice Shichimi Togarashi
- To make the teriyaki sauce, mix the soy sauce, sake, mirin and sugar together in a small bowl.
- Lightly season the chicken with salt and ground black peppercorns. Dust the chicken with the flour. Pat away any excess flour.
- Heat the oil in a frying pan over a medium heat and fry the chicken for 3 minutes each side.
- Reduce the heat and remove any excess oil with a kitchen towel. Add the Teriyaki sauce and turn occasionally. Cook for about 5 minutes or until the chicken is cooked and coated evenly.
- Turn the heat off, leave the chicken to rest for a few minutes and then slice.
- Serve the chicken with boiled rice and the thinly sliced cabbage. Sprinkle over the spring onion and if you would like to add a kick, sprinkle over some Japanese spice and enjoy!
Find more Teriyaki recipes on Mizue's Youtube channel:
照り焼きチキン Chicken Teriyaki
照り焼きサーモン Salmon Teriyaki