📝 About This Recipe
True Japanese Teriyaki is a masterclass in the 'Yakimono' style, where 'teri' refers to the brilliant luster of the glaze and 'yaki' to the method of pan-searing. Unlike bottled versions, this authentic recipe uses a balanced blend of soy, mirin, and sake to create a deeply umami, silk-like coating that clings to succulent chicken thighs. It is a harmonious dance of salty and sweet that transforms simple ingredients into a sophisticated, comforting staple of the Japanese kitchen.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred for authenticity, patted dry)
- 1/2 teaspoon Kosher Salt (to season the meat)
- 2 tablespoons Potato Starch or Cornstarch (for dusting to ensure a crispy exterior)
- 1 tablespoon Neutral Oil (such as vegetable or grapeseed oil)
Authentic Teriyaki Sauce
- 4 tablespoons Soy Sauce (Japanese dark soy sauce for best color)
- 4 tablespoons Mirin (sweet Japanese rice wine)
- 4 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1 teaspoon Fresh Ginger (grated or finely minced)
- 1 clove Garlic (finely grated)
For Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 pinch Shichimi Togarashi (optional Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare the chicken by trimming any excess fat. Use a fork to prick the skin side of the chicken thighs several times; this helps the fat render and prevents the skin from shrinking too much.
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2
Lightly season both sides of the chicken with a pinch of kosher salt. Let it rest at room temperature for 10 minutes.
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3
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, grated ginger, and garlic until the sugar is mostly dissolved. Set this sauce aside.
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4
Just before cooking, lightly dust the chicken thighs with potato starch or cornstarch, tapping off any excess. This creates a thin barrier that will help the sauce cling to the meat.
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5
Heat the neutral oil in a large wide skillet or frying pan over medium-high heat. Ensure the pan is hot before adding the chicken.
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6
Place the chicken thighs in the pan, skin-side down. Press down slightly with a spatula to ensure even contact with the heat.
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7
Sear the chicken for 5-6 minutes without moving it, until the skin is golden brown and crispy. If using skinless thighs, sear until a deep golden crust forms.
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8
Flip the chicken over. Cover the pan with a lid and reduce the heat to medium. Cook for another 3-4 minutes until the chicken is cooked through.
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9
Once cooked, use a paper towel to carefully wipe out the excess rendered fat from the pan. This is crucial for a clean-tasting, non-greasy sauce.
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10
Pour the prepared teriyaki sauce mixture into the pan over the chicken. The liquid will begin to bubble and steam immediately.
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11
Turn the heat back up slightly and let the sauce reduce. Use a spoon to continuously baste the chicken with the bubbling sauce.
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12
Continue cooking for 2-3 minutes until the sauce thickens into a glossy, syrupy glaze that coats the chicken beautifully. Be careful not to burn the sugar in the sauce.
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13
Remove the chicken from the pan and let it rest on a cutting board for 2 minutes. Slice the thighs into 1-inch thick strips.
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14
Arrange the sliced chicken on a plate, drizzle with the remaining thickened glaze from the pan, and garnish with sesame seeds and green onions.
💡 Chef's Tips
Always use skin-on chicken thighs for the most authentic flavor and texture; the rendered fat adds incredible depth to the sauce. Wiping the excess oil from the pan before adding the sauce is the secret to a professional, glossy finish rather than a broken, oily mess. If the sauce thickens too quickly before the chicken is coated, add a tablespoon of water or sake to loosen it back up. Avoid using 'Teriyaki Marinade' from a bottle; the 1:1:1 ratio of soy, mirin, and sake is the traditional golden rule for a reason. For an extra smoky flavor, you can finish the glazed chicken under a broiler for 60 seconds, but watch it closely!
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Japanese short-grain rice (Koshihikari) to soak up the extra glaze. Pair with a side of lightly charred bok choy or steamed broccoli seasoned with sesame oil. Add a small mound of 'Gari' (pickled ginger) on the side to provide a refreshing acidic contrast to the rich glaze. A cold glass of dry Sapporo beer or a chilled glass of Junmai Ginjo sake complements the savory-sweet profile perfectly. Include a bowl of miso soup with tofu and wakame to complete a traditional Japanese teishoku-style meal.