Teriyaki is a traditional Japanese cooking technique that involves coating ingredients with a sweet and savory glaze made from soy sauce and mirin while grilling or pan-frying. The term “teriyaki” comes from the beautiful luster ("teri") it gives to the food as it caramelizes.
While in Japan, teriyaki refers to a cooking method, abroad “teriyaki” often refers to the sauce itself. The concept became popular in the U.S. thanks in part to Kikkoman’s development of bottled teriyaki sauce in the 1950s. Today, dishes like chicken teriyaki and teriyaki burgers are enjoyed all over the world.
In Japan, meat-based teriyaki became common in the 1970s, with the launch of the teriyaki burger. Now it’s a staple in home cooking and restaurant menus alike.
This version features juicy chicken thighs and scallions glazed in a rich teriyaki sauce. Perfect for a comforting meal, and equally delicious when cold—great for meal prep or lunch boxes.
10 minutes
Dokin
PROFILE
INGREDIENTS
SERVES 1
Original recipe (1X) yields 1 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 3/4 oz boneless, skin-on chicken thighs
- 6 inch Japanese long onion (negi)
- 1 tbsp. potato starch (can substitute cornstarch if unavailable)
- salt and pepper, to taste
- 1 tsp. vegetable oil
- A2 tbsp. soy sauce
- A1 1/2 tbsp. sugar
- A1 1/2 tbsp. sake
- A1 tbsp. miirin
INSTRUCTIONS
Preparation
Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut the scallions or Japanese long onion into 1.25-inch (3 cm) pieces.
- 1
Season the chicken with salt and pepper, then coat evenly with potato starch. Heat oil in a skillet over medium-high heat. Place the chicken skin side down and cook for 2 minutes. Add the scallions around the chicken.
- 2
Once the skin is crisp and golden, flip the chicken, cover loosely with foil, and cook over medium heat for about 5 minutes.
- 3
Wipe off any excess oil in the pan with a paper towel. Pour in the combined ingredients from A (soy sauce, sugar, sake, mirin).
- 4
Continue turning the chicken and scallions as the sauce simmers and thickens, about 2–3 minutes.
- 5
Slice the chicken into bite-sized pieces and serve with the sauce and scallions.
RecipeID
151
Tips & Notes
・A small 18 cm (7-inch) pan is used in this recipe.
・Pat the chicken dry with a paper towel to remove excess moisture and any unwanted odor.
・Covering with foil while cooking helps the chicken turn out extra juicy.
Note on Substitutions:
If you cannot find Japanese "negi," thick green onions or leeks can be used as a substitute. Cornstarch may be used in place of potato starch if needed.
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About Me I live in Hyogo, Japan, with my eldest son, a high school senior, and my youngest, who loves white rice and sweets. Life is busy, but sitting down at the table together is one of our little everyday joys. I cook with the mindset of “one dish made with all my heart” rather than focusing on the number of dishes, making sure my boys are always satisfied with their meals. My Motto: Easy recipes you’ll want to make again and again I share dishes that are hearty and filling, perfect for growing kids and hungry men. They may be quick and simple, but I make sure they never look like shortcuts. I love incorporating my own tips and tricks to achieve that balance. If my recipes can make life a little easier for busy people, that would make me so happy. Instagram I have 410,000 followers, and I often share glimpses of my everyday life in Stories—please stop by and take a look!