A recipe from Gemo
Chicken Teriyaki
Japanese-style chicken thighs pan-seared until browned, then coated in a glossy soy, mirin, sake, and sugar glaze. Serve the sliced chicken over hot rice with extra sauce spooned on top.
Method
- 01
Stir 4 tablespoons soy sauce, 4 tablespoons mirin, 4 tablespoons sake, and 2 tablespoons sugar in a small bowl until the sugar begins to dissolve. Pat 700 g chicken dry, trim large pieces of excess fat, make shallow cuts through any thick parts so the thighs cook evenly, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 02
Heat 1 tablespoon oil in a wide frying pan over medium-high heat. Add the chicken smooth side down, press it flat with a spatula, and sear until deeply browned. Turn the chicken, lower the heat to medium-low, cover, and cook until nearly done.
⏱ 8 min
- 03
Uncover the pan and wipe away excess rendered fat with a paper towel, leaving the browned bits. Pour in the teriyaki sauce, raise the heat to medium, and simmer while spooning the sauce over the chicken until it looks glossy and coats the meat.
⏱ 5 min
- 04
Move the chicken to a board and rest it briefly. If the sauce is still thin, simmer it for another minute or two, stopping before it becomes sticky-hard because it will thicken more as it cools.
⏱ 3 min
- 05
Slice the chicken into bite-size strips. Serve it over hot white rice, spoon the glossy pan sauce over the top, and finish with sliced green onions if using.
Nutrition
