Tori no teriyaki（鶏の照り焼き）
What the kind of dish is tori no teriyaki ??
Teriyaki chicken is a dish made by grilling chicken thighs and then seasoning them with soy sauce, mirin, and sugar.
“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.
Characteristics of my recipes
In English, teri means gross and yaki means grilled.
Teriyaki is a dish that uses the liquefaction of heated sugar and the aminocarbonyl reaction between sugar and soy sauce. The viscous sauce coats the ingredients.
It’s hard to create enough viscosity when the amount of seasoning is small. That’s why I mix a bit of potato starch into the sauce.
Some people sprinkle flour on the chicken before cooking. Either method is fine.
Recommended ways to arrange chicken teriyaki
In fact, teriyaki sauce goes extremely well with egg (tamago) and mayonnaise!
McDonald’s and Lotteria sell teritama burgers for a limited time in spring, and the famous takoyaki shop Gindaco also sells takoyaki topped with egg and teriyaki sauce.
And pizza topped with chicken teriyaki, egg, and cheese is always ranked high on people’s favorite pizza rankings.
Do you know how much Japanese people love teriyaki?
It’s a forbidden taste full of calories, but on days when I’m starving and want to eat until I’m satisfied, I sometimes top my chicken teriyaki with tartar sauce. (￣▽￣)
NUTRITION FACTS of Authentic Japanese chicken teriyaki with golden ratio sauce
- 899 kcal
- Protein 66.0 g
- Fat 54.0 g
- Carb 28.9 g
- Salt Equivalent 6.0 g
Salt content is calculated assuming all seasonings are consumed.
INGREDIENTS for Authentic Japanese chicken teriyaki with golden ratio sauce (2SERVINGS)
- Chicken thigh 380g
- ☆Soy sauce 36g
- ☆Hon Mirin 30g
- ☆Sake 30g
- ☆Sugar 9g
- ☆Potato starch 3g
Authentic Japanese chicken teriyaki with golden ratio sauce COOKING INSTRUCTIONS
- Cut off excess fat and tough white tendons from the chicken thighs with a knife.
- Poke about 10 holes in the chicken with a fork. This helps prevent it from shrinking when cooked.
- Mix soy sauce, mirin, sake, sugar, and potato starch to make teriyaki sauce.
- Heat a frying pan and place the chicken skin-side down. (Make sure to flatten the chicken as much as possible so it cooks evenly.)
- When the chicken skin is nicely browned, flip it over.
- Cover and cook over medium heat for 10 minutes.
- Add the teriyaki sauce.
- Turn up the heat and cook until large bubbles form in the sauce.
- If it’s boiling down too much, add water or sake.
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