Happy Valentine’s Day! I wished I had a special recipe prepared to post for Valentine’s Day. Now that I have a blog, I should think and plan ahead! I’ll try next year. My husband is actually making a lobster dinner for us tonight. Not sure how he’s going to prepare the lobster but the kids and I are looking forward to it.
I was thinking what would readers be most interested in when you look for Japanese recipes. Since I call my blog “Quick & Easy Japanese recipes,” I should have recipes that represent Japanese culture, but at the same time interest the readers and entice you to try making the same dish at home as well.
Japanese food you typically see/eat at the Japanese restaurants in the US are not usually home cooking. There are a few that do serve home style food but the majority of Japanese restaurants cater to popular dishes such as tempura, chicken teriyaki, and sushi. In Japan, sushi and rolls are not “typical” home cooking dishes, and we usually go eat Sushi at Sushi restaurants once in a while. Teriyaki chicken is widely known as well, but it’s not something we eat very often either.
If you like Teriyaki Chicken, however, here’s my recipe. It’s very good, and please don’t buy Teriyaki sauce because they don’t t taste authentic at all. It’s so easy to cook that you can cook tonight for your Valentine, too. I hope you all have a nice Valentine’s with the loved one.
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- 2-5 chicken thighs (I prefer to use boneless chicken thighs with skin - the skin will be crispy and adds another flavor and texture)
- Sea salt
- Freshly ground black pepper
- 2 Tbsp neutral flavor oil (vegetable, canola, etc)
- 3 Tbsp sake
- 1 Tbsp unsalted butterr
- 2½ Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp granulated sugar
Gather all the ingredients.
Sprinkle salt and pepper on both sides of the chicken.
- In a large skillet, heat oil on high heat. If the chicken has skin, cook from the skin side first.
- When the bottom side is nicely browned, flip over and reduce heat to medium.
- Add sake and cook covered until liquid is almost gone.
- Remove the cover and cook until the chicken is almost cooked. Then wipe off excess on the skillet with paper towel.
- Add the sauce and coat the chicken well with sauce using a spoon.
- When the sauce starts to get thicken and see bubbles on surface, add the butter. When it is melted, serve onto a plate. Pour some sauce on top.
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 and link to this post as the original source. Thank you.
Editor’s Note: Picture is updated in March 2012.