When I first came to the US as a foreign student, I didn’t have a car for the first few months because I lived in a dormitory and my parents assumed that I would eat at the cafeteria at school, and I did…for a few months.
Then I got bored with the cafeteria’s menus, got my first driver’s license and car, and moved into an apartment. I started to cook on my own mainly because I missed my mom’s food. The closest Japanese supermarket was miles away and I was still scared of driving on the high speed American freeways back then. Luckily, American supermarkets in the area carried some Asian products so I could get some basic ingredients there, which saved the cost of flying back home to ease my craving for my mom’s home cooked meals.
Today I’m guest blogging at The Three Little Piglets, where my blogger friend Jen shares easy, healthy, and budget-friendly recipes. When she asked me if I can make a Japanese dish with a few easy-to-find but essential ingredients, I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.
Just so you know, the “chicken teriyaki sauce” in a bottle does not taste like real teriyaki sauce in Japan. Like I mentioned before in my Beef Teriyaki post, teriyaki is a cooking technique: teri means “luster” given by the sweet soy sauce marinade and yaki means “cooking/grilling” and it’s not really the name of the sauce.
Please click HERE to check the recipe and say hello to Jen. If you enjoy baking, you will love following her blog. I personally can’t wait to try her Just Like Doubletree Cookies and Orange Cardamom Madeleines. Hmmmmm! Just talking about them make me drool! So dear readers, when you think of Japanese food, what dish comes to your mind first?
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- 1 lb (454 g) boneless chicken thigh with skin, rinsed and pat dry
- 1 Tbsp. oil for Step 4
- 2 Tbsp. sake for cooking
- 1 tsp. oil for Step 7
- Cut each chicken thigh into 4 pieces. Prick the chicken with a fork so it absorbs more flavor.
- Combine the teriyaki sauce ingredients in a medium bowl or Ziploc bag.
- Add the chicken into the bowl and marinate for at least 2-3 hours in the refrigerator.
- Heat the oil in a non-stick pan over medium high heat and place the chicken pieces skin side down, RESERVING the sauce (Do not add any liquid so that chicken will brown nicely).
- When skin side is nicely browned, flip the chicken and add sake. Quickly cover the pan and cook over medium heat for 8-10 minutes.
- Remove the chicken to a plate and wipe off excess grease from the pan.
- Heat the oil and put the chicken back in the pan, skin side down, and cook until the skin becomes crispy.
- Flip the chicken and pour the reserved sauce and cook until the sauce is reduced. Use a spoon to pour the sauce on top of the chicken while cooking.
- Transfer the chicken to a plate and drizzle the remaining sauce on top.
For those of you who're interested in my grater, here's the grater I use.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.