Japanese
Chicken teriyaki
A neutral placeholder is used until the recipe has its own finished photo.
Japanese
JapanChicken teriyaki
Japanese chicken teriyaki with the classic four-part glaze of soy sauce, mirin, sake, and sugar.
Ingredients
Pull out and measure what you need before you start cooking.
- 450 g boneless chicken thighs
- 1 tbsp neutral oil
- Salt
- Black pepper
- 2 tbsp Japanese soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- Cooked rice for serving
- Sliced spring onion or sesame seeds, optional
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 2 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Pat the chicken dry and season lightly with salt and pepper.
- 2
Mix the soy sauce, mirin, sake, and sugar in a small bowl until the sugar has dissolved.
- 3
Fry the chicken in oil over medium heat until nicely coloured and cooked through.
- 4
Pour off any excess fat and add the teriyaki sauce.
- 5
Let the sauce reduce around the chicken until glossy and lightly sticky.
- 6
Turn the chicken a few times so the glaze coats it evenly.
- 7
Slice and serve with rice, spooning the sauce from the pan over the top.
Serving profile
At a glance
10 ingredients and 7 steps from prep to serving.
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Tags
Source
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Recipe source: Klassisk teriyakibalans verifierad mot Just One Cookbook. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av kyckling teriyaki.
Image type: image coming soon.
Image source: View original
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