Teriyaki Chicken recipe

By 24th January 2009 August 27th, 2013 Uncategorized

Tess Stomski and Sachiko Kageyama from Niseko Gourmet share their teriyaki chicken recipe

YAKI, griddling or pan frying, is a technique of cooking used widely in Japanese cuisine. Teriyaki, sukiyaki and yakitori are foods that fall under the yakimono or ‘grilled things’ category. What separates teriyaki is the sauce. Teri, translated as gloss, describes the sheen of the sauce made from the basic Japanese ingredients of soy, sake and mirin which is added to the dish in the final stages of cooking. Teriyaki chicken is a popular dish on Japanese restaurant menu’s around the world, however in Japanese homes the sauce is also added to meat and fish.

Teriyaki Chicken is one of the dishes you can test your skills at in Niseko Gourmet’s Japanese cooking workshops held on Monday, Wednesday and Friday from 11am to 2pm. For reservations contact Tess on 080 5584 1313.

Ingredients (serves 4 people)

4 Chicken Thighs
2 tablespoons Japanese cooking sake
Vegetable oil
Salt and Pepper
1 to 2 tablespoons sugar
Teriyaki Marinade
2 garlic cloves minced
2 tablespoons shredded ginger
4 tablespoons soy sauce
2 tablespoons Japanese cooking sake
1 tablespoon mirin
2 tablespoons water
1 tablespoon honey
1 teaspoon bonito fish stock powder


1. With a fork, puncture the skin of the chicken thigh, making plenty of holes. Pour the sake on top of the chicken and leave to rest.
2. To make the marinade sauce place all marinade ingredients into a large bowl and mix well. Once the marinade is ready add the chicken thighs and leave to marinate for 10 to 15 minutes.
3. Heat a little vegetable oil in a fry pan on medium heat. Place the chicken thighs in the pan with the skin side down first and season with salt and pepper to add flavour while it cooks. Reserve the marinade.
4. Once the skin starts to golden, turn the chicken over and continue to cook over low to medium heat.
5. Once the chicken is cooked through, remove it from the fry pan and set aside.
6. In the same fry pan, on a medium to high heat add the remaining marinade sauce. The sauce will start to simmer quickly so add the sugar immediately and stir until dissolved.
7. Finally return the chicken to the pan with the simmering marinade sauce. Coat the chicken well and continue to cook for another 30 seconds to one minute.
8. Slice the chicken and serve with steamed rice and a green salad.


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