Go Back
Chicken teriyaki rice bowl

Chicken teriyaki rice bowl

Thigh fillets seasoned cooked with soy sauce, sake and mirin. Simple yet highly nuanced.
Course Main Course
Cuisine Japanese
Keyword Chicken fillet, Rice bowl
Prep Time 2 minutes
Cook Time 35 minutes
Total Time 37 minutes
Servings 4 people

Ingredients

Teriyaki sauce

  • 1 cup soy sauce (use Japanese soy sauce which is less salty than Chinese)
  • 1 cup sake
  • 1 cup mirin

Chicken

  • 6 to 10 chicken thigh fillets preferably skin on, about 700 grams / 1.7 pounds in total weight
  • 1 teaspoon cooking oil (only if using skinless chicken fillets)

Instructions

Make the teriyaki sauce

  • In a small sauce pan, mix together all the ingredients for the teriyaki sauce. Heat and bring to a gentle boil.
    Reducing soy sauce, sake and mirin
  • Boil the mixture over medium-low heat, uncovered, until reduced by half.

Cook the chicken teriyaki

  • Wipe the chicken thigh fillets dry with paper towels.
  • Heat a heavy thick-bottomed frying pan.
  • If your chicken thigh fillets are skinless, spray or brush the bottom of the pan with oil.
  • Lay the chicken thigh fillets in a single layer, skin side down (or smooth side down if using skinless) in the pan. Cook over high heat until lightly browned, about three minutes.
    Braising chicken fillets in teriyaki sauce
  • Flip the chicken fillets over to brown the opposite side, about three minutes.
  • Lower the heat to medium and pour a quarter cup cup of teriyaki sauce over the chicken.
  • Cook for another four to six minutes, flipping the chicken fillets over often, until the sauce has caramelized and coats the chicken fillets evenly.

Serve the chicken teriyaki

  • Move the chicken fillets to a chopping board and cut into strips.
    Chicken teriyaki rice bowl
  • Pile the chicken teriyaki strips over rice in a bowl (or, alternatively, serve the rice on the side).