Yakitori-Style Teriyaki Chicken Thigh

Yakitori-Style Teriyaki Chicken Thigh

A slightly sweet sauce for a flavor that's kids will enjoy.

Ingredients: 4 servings

Chicken thigh meat
Japanese leek (cut to 2-3cm)
for frying
1 tablespoon
2 tablespoons
2 tablespoons
Soy sauce
2 tablespoons
Shredded nori seaweed
to taste


1. Lightly rinse the chicken, and blot dry with a paper towel.
2. Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
3. Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
4. Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
5. Cut the chicken into bite-sized pieces and transfer to a serving plate.
6. Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
7. Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!

Story Behind this Recipe

I wanted something cheap yet fulfilling for my kids who love yakitori. They ate it all up.