Chicken Teriyaki (Tori no Teriyaki)

Teriyaki is a little hard to translate, and a little humorous, but literally means shiny grilled meat. It’s the sugar that makes it glisten. It's popular in both Japan and America, but in my country you can get a teriyaki burger at McDonalds! You should try it if you come to visit (though this recipe is naturally much better!)

Yield: 2 servings
Time: 15 minutes


  • 1 lb boneless chicken thigh
  • 3 tsp mirin
  • 4 tsp soy sauce
  • 3 tsp sake
  • 3 tsp sugar
  • dash salt
  • dash pepper
  1. Cut any visible tendons on the chicken and season both sides with salt and pepper (take off the skin before cooking if you prefer)
  2. Heat oil in a frying pan and braise the skin on the chicken for 3 minutes on high heat and flip, cook for 3 more minutes with medium heat
  3. Remove the chicken from the pan and slice into 1/2 inch strips, then return to pan
  4. Add mixed spices (soy sauce, mirin, sake, sugar) and cook 2 minutes on medium heat
  5. Serve chicken drizzled with the sauce from the pan


  1. Your blog looks great! I like your simple recipes. I'm gonna try Chicken Teriyaki for dinner tonight. Thanks for the tip :)

  2. Arigatou! Let me know how it goes!