This is one to definitely add to your list of quick go-to sauces. Easy-to-remember ratios, and only 30 minutes of your time. It’s minimal effort and MAXIMUM TASTE.
For those of you who wrote to me asking for a chop-chop dinner recipe or even something hassle-free to pack for a work lunch, here’s one perfect for that!
FUN FACT: ‘teri’ means shine, and ‘yaki’ means grilled!
Homemade teriyaki sauce
¼ cup sake (see notes)
¼ cup mirin
¼ cup soy sauce
2 tbsp sugar
3 chicken thighs, deboned and deskinned
1 tbsp cooking oil
Salt and pepper
1 tsp red pepper flakes (optional)
Spring onion, for garnish
Sesame seeds, for garnish
- To make the homemade teriyaki sauce, boil all the ingredients in a small saucepan over medium heat. Stir continuously until the sugar is dissolved.
- Once it boils, lower the heat and leave to simmer for 2-3 minutes for it to thicken slightly.
- Leave to cool and this magical sauce can be kept in the fridge for up to 3 weeks.
- Season the chicken with salt and pepper.
- In an oiled and heated pan, cook the chicken for on one side to get a nice sear (3-4 minutes), before flipping it and cooking on the other side. At this point you may put on a lid to let it cook with the steam. If your pan is too dry, you can add a dash of sake/water.
- Once the chicken is cooked, add in the homemade teriyaki sauce (about 2-3 tbsp per thigh) and red pepper flakes, if using. The sauce will bubble and thicken rather quickly - this is normal!
- Continuously spoon the sauce over the chicken to coat them evenly.
- Once well coated, remove from the pan and rest the chicken for 3 mins before cutting through it. Meanwhile, reserve the remaining sauce from the pan to later drizzle over your final dish.
- If you need more teriyaki sauce, simply heat some of the homemade teriyaki sauce earlier in a small pan for 2-3 minutes for it to thicken up.
- Before serving, garnish with some sliced spring onion and white sesame seeds.
- Use cooking sake – it’s more affordable, and works perfectly! If you don’t have sake, you may use Chinese rice wine, or water for a non-alcoholic recipe.
- This recipe can be made ahead and packed as a work lunch along with some soba noodles and shredded cucumber, or better still, make a one-pan chicken fried rice with kalian, tofu and extra sauce!
- The homemade teriyaki sauce can also be used for tofu, mushrooms, salmon, beef, or your favourite vegetable stir fry.