Impressively Delicious! Great for Rice Bowls, Too!
"Teritama" is a teriyaki chicken and egg dish with a sweet and savory seasoning. Super kid-friendly!
Sweet, tender onions and fluffy eggs blend perfectly with teriyaki chicken in this delicious dish. It's amazing served over rice as a rice bowl and when sprinkled with shichimi togarashi (Japanese seven-spice blend) for an extra kick. Give it a try!
10 minutes
Mai Gohan
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10oz chicken thigh (300g)
- 0.5 onion
- 2 eggs
- A2tsp sugar
- A2tsp mirin (sweet rice wine)
- A1tsp milk
- B1.5tbsp soy sauce
- B2tbsp mirin (sweet rice wine)
- B1.5tbsp sugar
- B1tbsp sake (Japanese rice wine)
- 1tbsp sesame oil
- 1tbsp vegetable oil
- white roasted sesame seeds (to taste)
- chopped green onions (to taste)
DIRECTIONS
- 1
Cut the chicken thigh into bite-sized pieces. Thinly slice the onion. Beat the eggs and mix in the (A) ingredients. Mix the (B) ingredients together.
- 2
Heat a frying pan over medium heat and add 1tbsp. of vegetable oil. Pour in the beaten egg mixture and stir with a spatula, pushing the eggs towards the center. When half-cooked but still slightly runny, remove them from the pan onto a plate.
- 3
Pour the sesame oil into the same frying pan, add the onion, and saute over medium-low heat for 1 to 2 minutes until tender.
- 4
Move the onion to the edge of the pan, add the chicken skin-side down, and cook for about 3 minutes until the chicken skin is nicely browned. Flip the chicken, cover with a lid, and cook over low heat for about 2 minutes.
- 5
Remove the lid, add the mixture (B), and simmer over medium heat for 2 to 3 minutes, tossing to coat until the liquid has mostly boiled off.
- 6
Plate the eggs from step 2 alongside the chicken. Sprinkle with white roasted sesame seeds and chopped green onions.
RecipeID
1070
Tips & Notes
・Beat the eggs well, heat the frying pan thoroughly, and use a spatula to push the eggs from the outside to the center of the frying pan for the best results.
・The eggs in this recipe are on the sweeter side. Omit the sugar and use only mirin if you prefer less sweetness.
・When packing this in a bento box, make sure to cook the egg thoroughly (more than in the original recipe).
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.