Teriyaki is a popular Japanese cooking technique where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Here's a simple recipe for making teriyaki sauce and using it with chicken, but you can easily substitute the chicken with other proteins like beef, fish, or tofu.
Ingredients
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 1/4 cup sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
For the Chicken Teriyaki:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon vegetable oil
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
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Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, mirin, rice vinegar, sugar, garlic, and ginger. Bring the mixture to a simmer over medium heat. Once the sugar is dissolved, add the cornstarch-water mixture to the saucepan. Stir continuously until the sauce thickens enough to coat the back of a spoon. Remove from heat.
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Prepare the Chicken: If using chicken breasts, pound them to even thickness so they cook evenly. Heat oil in a large skillet over medium heat.
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Cook the Chicken: Add the chicken to the skillet and cook until golden brown and nearly cooked through, about 5-6 minutes per side, depending on thickness.
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Add Teriyaki Sauce: Pour the teriyaki sauce over the chicken. Continue to cook, frequently spooning the sauce over the chicken, until the sauce reduces to a glaze and the chicken is fully cooked.
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Garnish and Serve: Remove the chicken from heat. Slice it, if desired, and serve it garnished with sesame seeds and sliced green onions. It pairs well with steamed rice and vegetables.
Feel free to adjust the sweetness or the amount of garlic and ginger according to your taste. Enjoy your homemade teriyaki!
