Teriyaki Mayonnaise Aburaage & Chicken Thigh

Teriyaki Mayonnaise Aburaage & Chicken Thigh

It's teriyaki mayonnaise aburaage and chicken thigh. They are crispy on the outside and juicy on the inside.


Chicken thigh
1 large
as needed
1-3 tablespoons
Combined flavoring ingredients:
Sake, sugar, soy sauce
3 tablespoons each
Mentsuyu (2x concentrate), mirin (optional)
1 tablespoon each


1. Make cuts on the chicken, and cut into bite-sized pieces. Cut the aburaage into bite-sized pieces as well.
2. Coat the Step 1 with flour, and fry in a heated frying pan with vegetable oil over medium-low heat. Fry the skin side of the chicken first.
3. Fry for about 6 minutes until the surfaces turn golden brown. Flip and fry the other sides for about 3 minutes over medium heat. Turn up the heat to high, and pour in the combined seasoning ingredients.
4. Cook until the sauce is thickened, and turn off the heat. Add the mayonnaise, and mix well. Serve on a plate, and sprinkle with green onions if you like.

Story Behind this Recipe

Since aburaage was 50% off at the store, I made this dish as well.