Chicken Teriyaki

Method

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1. Pat the thighs completely dry and, if needed, even out the thickness by slashing the thicker parts. Season lightly.

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2. Mix the soy sauce, mirin, sake, sugar and ginger in a small bowl.

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3. Put the thighs skin-side down in a cold, lightly oiled non-stick pan. Set over medium heat and cook, pressing down occasionally, for 8 to 10 minutes as the fat renders and the skin turns deep gold and crisp.

   Mark done Start 8 min timer

4. Flip and cook 3 minutes more. Pour off all but a teaspoon of the rendered fat — keep it for frying rice later.

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5. Pour in the sauce and let it bubble hard around the chicken for 2 to 3 minutes, spooning it over constantly, until it reduces to a syrupy glaze that coats the back of a spoon.

   Mark done Start 2 min timer

6. Rest the chicken for 3 minutes, then slice thickly. Serve over rice with the remaining glaze poured over, and scatter with spring onion and sesame seeds.

   Mark done Start 3 min timer

Chef’s Tips

• Never add cornflour. Properly reduced mirin thickens on its own and tastes infinitely better.
• The glaze goes from perfect to burnt in about 30 seconds. Stay at the pan.
• Works equally well with salmon fillets — reduce the glazing time to 90 seconds.

Pairing Suggestions

• Cold sake or green tea
• Steamed rice and quick-pickled cucumber
• Finish with orange segments

Storage & Reheating

Keeps 3 days refrigerated. Reheat in a pan with a splash of water to loosen the glaze; the microwave makes the skin rubbery.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.