Teriyaki Chicken

Teriyaki Chicken

This is a glossy teriyaki chicken. You'll go back for seconds thanks to the sweet and spicy sauce.

Ingredients: 2~3 servings

Chicken thigh meat
about 400 g
Salt and pepper
a small amount
20 g
Shimeji mushrooms
1/2 bag
1 tablespoon
10 ml
20 ml
☆Soy sauce
20 ml
Vegetable oil
as needed


1. Cut the chicken into bite-sized pieces, and mix the ☆ seasoning ingredients together.
2. There should be a thin coating of katakuriko on the chicken.
3. Release the air, and shake! Make sure not to rip the bag.
4. The katakuriko should thinly and evenly coat the chicken.
5. Lightly coat a frying pan with vegetable oil and heat it up.
6. Fry the chicken with the skin side down until golden brown. Don't touch it at this point!! Let it be!
7. Flip it over once the edges have turned pale white.
8. Wipe off the excess oil once it has turned a nice color.
9. Add in the shimeji mushrooms and sauté.
10. After sautéing, add in the combined ☆ ingredients along with the sugar.
11. Super juicy and it smells so good. It's done once everything is covered in the sauce.
12. Here is a cafe-style presentation.

Story Behind this Recipe

I made this as a pizza topping, but am introducing it as a side dish!