Teriyaki is a popular Japanese cooking method and can practically be found anywhere in the world. The word “teriyaki” came from the word “teri” meaning shine or luster from the sauce and “yaki” which means cooking method. Traditionally, sliced meat or fish is grilled, pan-fried or roasted in a sauce made from soy sauce, sugar, mirin (a type of sweet rice vinegar) and sake (rice wine).
I prefer making my own teriyaki sauce but you have the option to buy a ready made one like Kikkoman. Personally, I think a home made one tastes better. Mirin, sake and teriyaki sauce are available in Asian supermarkets.
- 500g deboned chicken thighs or breast (cut into strips or cubes, depending on your preference)
- 2 tbsp sake
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1 tbsp canola oil (or vegetable oil)
- 1 tbsp toasted sesame seeds (optional)
- Mix sake, soy sauce, mirin and sugar in a bowl. Add the chicken to the bowl and marinate for 20 minutes.
- Heat the oil in a pan and cook the chicken in medium heat (without the marinade).
- Add the marinade to the pan and continue to cook until the sauce has covered the chicken making it shiny.
- Turn off the heat. Serve the chicken on a plate and drizzle any remaining sauce from the frying pan. Sprinkle sesame seeds on the chicken (optional).
- Serve the teriyaki chicken with lettuce, carrots, cucumber, nuts and other fillings. Enjoy!