I am a big fan of teriyaki dishes, because I love everything that is sweet and savory. Traditional teriyaki dishes usually require using mirin, a kind of sweet rice wine. However, for many people, mirin is not an essential condiment that they’ll use on a regular basis. So today I am sharing a teriyaki chicken recipe without mirin. It’s just simple, flavorful, and it tastes just as good as those with mirin in it!
Ingredients (serves 2):
- 200g boneless skin on chicken thighs
- 1-2 tbs soy sauce
- 1/2 tbs cooking wine
- 1 tsb sugar / honey
- 50-70ml water/ unsalted broth
- ground pepper to taste
- roasted white sesame seeds to garnish
For a healthier version: substitute chicken thighs with chicken breast.
Add less/more sugar as you desire.
- Cut chicken thighs into bite size pieces, add ground pepper, let stand for about 30 min.
- Combine and mix soy sauce, cooking wine, sugar/honey and water/broth.
- Heat a non-stick pan, add chicken once it becomes very hot (skin side down). Cook over medium-low heat.
- Flip the chicken when one side becomes light golden brown. Get rid of excess fat with paper towel.
- Add teriyaki sauce once both sides turn light golden brown.Flip the chicken occasionally.
- Turn off the heat once the teriyaki sauce becomes thick and shiny. Add a handful of white sesame seeds, stir and serve.
Highly recommend you trying serving teriyaki chicken with shredded cabbage.
Super tender and flavorful, and not overly sweet.
Why would I spend money at Japanese izakaya when I can make food that’s just as good?