Teriyaki is a classic Japanese cooking style that combines soy sauce, mirin and sugar to create a sweet and tangy glaze that can be topped on many different dishes.
It has been around since the 1700s and is typically served over different cuts of fish, chicken, beef or pork. The dish can be found on nearly every Japanese restaurant menu and is considered a classic.
The sauce can be used as a marinade, or a glaze and is usually served alongside white rice or veggies.
There are many variations to the sauce. Some people add honey for extra sweetness or red pepper flakes for a little kick.
Ginger and garlic are also added to provide an extra depth of flavor that is irresistible!
If you’d like to make this recipe for yourself, follow the steps below.
- Season chicken thighs with salt and pepper on both sides.
- Add oil to a medium pan. Once ready, add the chicken thighs skin down and cook about 80 percent through and until golden brown (it will be cooked through in the sauce later on), about 7 minutes per side.
- If working in batches, repeat with remaining chicken. Set aside.
- In a medium bowl, add all the ingredients for the sauce and mix well.
- Put a medium saucepan on the stove over low heat and add the mixture. Let simmer until the sauce reduces and comes to a light boil (about 10 minutes), stirring occasionally. Set aside.
- Cut the chicken thighs into 1 inch strips and add them back to the pan.
- Add the reduced sauce mixture and stir. Let cook until the sauce fully reduces and becomes sticky, about 10-12 minutes.
- Add sesame seeds, and mix. Let cool.
- Serve with white rice, top with extra sesame seeds and enjoy!
- 6-8 boneless chicken thighs
- 1 tbsp oil, for cooking
- Salt and pepper, to taste
- Sesame seeds, for garnish
- 1/2 cup low sodium soy sauce
- 1/4 cup mirin
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 1-2 tbsp fresh ginger, finely chopped
- 1-2 tbsp fresh garlic, finely chopped
- 1 tbsp honey (optional)