Salted Chicken Breast, Yakitori Teriyaki Style

Salted Chicken Breast, Yakitori Teriyaki Style

No need to skewer, and can be made easily in a frying pan! By making it in this salted style, even chicken breast becomes tender.

Ingredients: serves 4

Chicken breasts
2 (about 600g)
1 tablespoon
1 teaspoon
1/4 teaspoon
as needed
The white part of a Japanese leek
about 1 1/2
Vegetable oil
as needed
Yakitori Teriyaki Sauce
Soy sauce
2 tablespoons
Mentsuyu (3x concentrate)
1 tablespoon
2 tablespoons
2 tablespoons
2 teaspoons


1. Cut the chicken breasts into bite-sized pieces. Massage in the sake, sugar, and salt in that order. Cut the leek into 3cm-wide pieces.
2. Heat vegetable oil in a frying pan. Lightly coat the chicken breasts with katakuriko and add to the pan. Add the leek next to the chicken breasts, cover with a lid and cook.
3. Once the chicken has browned, turn over the chicken and leek and cook a little more. Add the yakitori sauce you made and slightly boil.
4. If there's a lot of moisture in the pan please remove it with a paper towel before adding the sauce.
5. For a variation that uses chicken thigh meat please see - Recipe ID: 1979988.
6. And this is a version that uses miso teriyaki - "Soft and Flavorful! Chicken Breast Miso Teriyaki" Recipe ID: 2126805.

Story Behind this Recipe

I always make this with chicken thighs, but I thought if I could make it in the salted chicken style then chicken breasts could also become nice and tender.