Tori teriyaki – chicken in teriyaki glaze Recipe
Tori teriyaki is juicy pieces of chicken in a glossy, sweet-salty glaze made from soy sauce, mirin, and sugar. In Japan it’s a very popular home-style and bar dish – served with rice, in bento boxes, or on skewers as yakitori. The flavor is intense but friendly for anyone who enjoys lightly caramelized sauces.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- chicken thighs - 600 g
- soy sauce - 60 ml
- mirin - 60 ml
- sugar - 20 g
- ginger - 10 g
- garlic - 1 clove
- vegetable oil - 10 ml
- rice - 300 g
- chives - 5 g
- sesame seeds - 5 g
Main Ingredient:
chicken
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then cook according to the package instructions.
- Cut the chicken thighs into bite-sized pieces, about 3 cm.
- Peel the ginger and grate it on a fine grater. Peel the garlic and finely chop it or press it through a garlic press.
- In a bowl, mix the soy sauce, mirin, sugar, grated ginger, and garlic until the sugar dissolves. Pour off 2–3 tablespoons of the sauce into a small bowl – this will be used for drizzling the dish at the end.
- Add the chicken pieces to the larger portion of the marinade, mix so the meat is well coated in the sauce, and set aside for at least 10 minutes (you can also marinate it for a few hours in the fridge).
- Heat the oil in a large pan over medium-high heat. Remove the chicken from the marinade (do not discard the marinade) and arrange the pieces in a single layer in the pan.
- Fry the chicken for 4–5 minutes on one side until well browned, then turn the pieces over and fry for another 3–4 minutes, until they are almost cooked through.
- Pour the remaining marinade into the pan (except for the portion set aside earlier) and cook over medium heat for 4–5 minutes, stirring frequently, until the sauce thickens and starts to coat the chicken pieces in a glossy glaze.
- If the sauce is reducing too quickly and starts to burn, add 2–3 tablespoons of water and reduce the heat.
- Serve the chicken hot on a bed of rice, drizzled with the reserved teriyaki sauce. Sprinkle with chopped chives and toasted sesame seeds.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka teriyaki przechowuj w lodówce do 3 dni, najlepiej osobno od ryżu. Możesz też zamrozić mięso w sosie do 2 miesięcy; po rozmrożeniu podgrzej na patelni z odrobiną wody.
Recipe submitted by
Marek, Site owner
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