Teriyaki chicken is classic Japanese dish



Tori no teriyaki(鶏の照り焼き)

What the kind of dish is tori no teriyaki ??

After grilling the chicken thighs, I seasoned them with soy sauce and mirin.

“Teriyaki” is a typical cooking method in Japanese cuisine. It goes well with both fish and meat, so it’s versatile and requires only seasonings that are common at home.

For the teriyaki sauce recipe, we recommend a ratio of soy sauce: sake: mirin: sugar = 2:2:2:1.

When soy sauce, sugar, and mirin are heated together, the amino acids and sugar content undergo an aminocarbonyl reaction, creating an appetizing aroma and beautiful shine. The color and aroma of kabayaki, yakitori, teriyaki, etc. are due to this effect.

Check out this article for the yellowtail teriyaki recipe. 👇

 A classic dish Yellowtail Teriyaki

What kind of food is soy sauce??

The main raw material is grains such as soybeans. It is a liquid seasoning made by adding koji and salt to the main ingredients and fermenting and aging it.

The most common types include ”koikuchi soy saucedark soy sauce“,”usukuchi soy sauce=Light soy sauce“, which originated in the Kansai region, and “Tamari soy sauce”,which is mainly made in the Tokai region.

The ingredients for koikuchi soy sauce are soybeans, wheat, salt, water, and koji mold.

Soybeans soaked in water are steamed until soft, and wheat is roasted and crushed. Mix soybeans and wheat, sprinkle with koji mold, and leave in a warm room. After about three days, it is called soy sauce koji.

(Koji mold is an essential microorganism in Japanese fermented foods such as miso, soy sauce, mirin, rice vinegar, amazake, sake, and shochu.)

When soy sauce koji is mixed with salt water, it becomes something called moromi. Moromi looks like miso with a lot of water. Moromi is fermented and aged using the power of lactic acid bacteria and koji mold.

The protein in soybeans is converted into amino acids, and the starch in wheat is converted into glucose. This is how the umami and aroma components of soy sauce are created.

We squeeze moromi that has been made over a long period of over half a year. The squeezed liquid is heated and shipped as soy sauce.

Soy sauce, which was nurtured by the climate and culture of Japan, is now loved all over the world.

What kind of food is mirin??

An alcoholic beverage made from glutinous rice, rice malt, and shochu, it is widely used as a seasoning. It is an essential ingredient in Japanese cuisine, along with soy sauce and miso.

Hon mirin: It has a high alcohol content of 14% and is classified as an alcoholic beverage under the Liquor Tax Law. It has a unique sweetness and richness, and is said to have the effect of removing odors from the ingredients and making it easier for the flavors to absorb. It also prevents the ingredients from collapsing when cooked and locks in the umami flavor. Since alcohol has a strong aroma, it is better to heat it in a pot when using it for dishes that do not require heating.

Mirin-style seasoning: A mixture of sugars such as glucose and starch syrup, glutamic acid, and flavoring. Alcohol content is less than 1%. Because it is treated as a seasoning, it is distributed at a lower price than Hon Mirin. However, it does not have the effects derived from alcohol, such as removing odors and preventing spoilage.

Fermented seasoning: Since it contains 8-20% alcohol, it can also be used to remove odors. Because it has been adjusted by adding salt, it cannot be considered an alcoholic beverage.


443 kcal Protein 26g Fat 26.3g Carb 13.7g Salt Equivalent 2.7g


  • chicken thigh 280g
  • wheat flour 8g
  • ☆soy sauce 36g
  • ☆mirin 30g
  • ☆sake 30g
  • ☆sugar 9g


①Trim off excess fat from chicken thighs. Make about 10 holes with a folk. If you make a hole in it, it will not shrink easily even if you bake it.

②Make a cut in the thick part of the chicken and open it up to even thickness. The heat is distributed evenly, making it soft and juicy.

③Lightly coat the surface of the meat with wheat flour.

I recommended to use “cooking flour”, because it is non-sticky.

④Mix soy sauce, mirin, sake, and sugar to make the sauce.

⑤Grill skin side down for 5 minutes on medium heat. Flip over and grill for 2 minutes. Grill while wiping off the excess oil. That way the surface will be crispy.

⑥ Add the sauce to it, increase the heat, and when the sauce thickens a little, it’s done.