Teriyaki Chicken
Teriyaki refers to the cooking technique itself — 'teri' meaning shine, from the glossy glaze, and 'yaki' meaning grilled or broiled.
Chicken glazed in a glossy, sweet-savoury sauce of soy sauce, mirin and sugar — a simple, popular Japanese dish beloved for its balance of flavours.
Ingredients
Method
Mix soy sauce, mirin, sugar and sake together for the teriyaki sauce.
Pan-fry chicken thighs skin-side down until deeply golden and mostly cooked through.
Pour in the teriyaki sauce and simmer, spooning the sauce over the chicken as it reduces and thickens into a glossy glaze.
Slice and serve over rice, sprinkled with sesame seeds.
Let the sauce reduce properly until syrupy — a thin sauce won't cling to the chicken the way a proper teriyaki glaze should.
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