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Homemade Teriyaki Chicken & Salmon　　　絶品！照り焼き

Homemade teriyaki is surprisingly easy to make—no bottled teriyaki sauce needed! With a simple combination of soy sauce, mirin, sake, and sugar, you can create the signature sweet-savory glaze at home. A little ginger juice adds an extra layer of flavor.
In this recipe, we use the same homemade teriyaki sauce to make both juicy Chicken Teriyaki and glossy Salmon Teriyaki. Enjoy them as they are, or turn the chicken into a colorful Teriyaki Chicken Rice Bowl and the salmon into a delicious Teriyaki Salmon Sandwich.
And what does teriyaki actually mean? Teri refers to the beautiful glossy shine created by the sauce, while yaki means grilled or pan-fried. Once you learn this simple technique, you can bring that irresistible teri to many dishes at home.
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1/2 tsp sugar
  • 1 small piece of fresh ginger
  • 1 boneless, skinless chicken thigh or salmon fillet
  • 1 tbsp or as needed all-purpose flour
Teriyaki Chicken Rice Bowl
  • 1.5 cups warm Japanese white rice
  • 2-3 lettuce leaves
  • 1 egg (optional)
Teriyaki Salmon Sandwich
  • 1/2 tsp salt
  • 1/2 tbsp oil
  • 3 asparagus
  • 2 slices bread for sandwich
  • 1/2 tbsp or as needed butter
  • 1 tbsp or as needed Kewpie Mayonnaise

Method
 

  1. Combine 1 tbsp each of soy sauce, mirin, sake and 1/2 tsp of sugar in a small container. Grate a small piece of fresh ginger and add the juice to the sauce.
  2. For the teriyaki chicken, check if it has even thickness. If there is a part which is much thicker than the other parts, cut and open the meat to get even thickness. Then pierce the skin several times with a fork to prevent the skin from shrinking while cooking.
  3. Lightly coat the chicken with flour.
  4. Place the chicken skin-side down in a non-stick frying pan. ( If oil is needed, add 1/2 tbsp of oil first). Turn on the heat to medium. cook for 3-4 minutes, until the skin is nicely browned.
  5. Once the skin is browned, flip and cook the other side.
  6. Remove the excess oil with a paper towel.
  7. Pour the teriyaki sauce, lower the heat and let it simmer.
  8. Flip a few times so the sauce fully coats the chicken.
  9. Remove the teriyaki chicken from the pan and slice the chicken at angle.
  10. For teriyaki chicken rice bowl, first add warm Japanese white rice to a bowl. Please refer our "Make Rice Like This" episode to learn how to prepare Japanese white rice.
  11. Add some lettuce on the warm white rice and then add the sliced chicken teriyaki. Pour the leftover sauce on the chicken.
  12. As an option, add a poached egg in the center of the bowl. Chicken Teriyaki Rice Bowl is ready!
  13. For salmon, first sprinkle salt on the surface of salmon fillet. Leave it for about 5 minutes.
  14. Pat the surface dry with a paper towel.
  15. Lightly coat the salmon with flour.
  16. Heat a frying pan with medium heat and add 1/2 tbsp of oil. Place the salmon skin-side down in the frying pan.
  17. Once the salmon is cooked halfway through, flip it over.
  18. Remove any excess oil with a paper towel.
  19. Pour in our teriyaki sauce. Turn the heat to low. Gently coat the salmon with the sauce as it reduces. Once the salmon is nicely coated and glossy, it's ready.
  20. To make a teriyaki salmon sandwich, spread a little butter on the bread.
  21. Add the sliced and lightly cooked asparagus and Kewpie mayonnaise. Then add sliced teriyaki salmon and add more asparagus and mayonnaise.
  22. Put the breads together and cut a half. Teriyaki Salmon Sandwich is ready!
    We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • The amount of teriyaki sauce in this recipe is for one small chicken thigh or one small salmon fillet. If you are cooking more than one piece or using a larger piece, adjust the amount of sauce accordingly.
  • For Chicken Teriyaki, boneless, skin-on chicken thigh is highly recommended. The skin adds flavor and becomes beautifully browned while cooking.
  • Chicken skin releases quite a bit of fat, so no additional oil is needed when using a nonstick frying pan. If you are using a cast-iron or other frying pan that may stick, add a small amount of oil before adding the chicken.
  • For the Teriyaki Chicken Rice Bowl, feel free to use your favorite vegetables. Cooked spinach, tomatoes, or other colorful vegetables are great additions.
  • For the Teriyaki Salmon Sandwich, you can also substitute or add vegetables such as lettuce or cucumber. Feel free to create your own combination with whatever you have on hand.