Teriyaki-Style Chicken and Yam

Teriyaki-Style Chicken and Yam

Only two seasonings for a full-bodied taste. It's a quick and easy simmered dish.

Ingredients: 2-4 servings

Chicken (breast or thigh)
1 (about 250g)
Nagaimo yam
about 200g
3 tablespoons
◎Soy sauce
2 tablespoons
1 tablespoon
Vegetable oil
as needed
Radish sprouts (or green onions, or other garnish)
to taste


1. Remove any sinews or excess fat from the chicken, and cut into bite-sized pieces. Pour sake over it.
2. Peel the skin from the nagaimo yam, and cut into 1cm thick half-moons.
3. Heat a pan with vegetable oil. Add the yam and cook for 2-3 minutes over medium-high heat.
4. Once the yam is translucent, add the chicken. Cook it until the colour turns white.
5. Sprinkle the mirin and soy sauce, agitating the pan from time to time. Simmer evenly.
6. Turn the heat off once the sauce is nearly gone.
7. Transfer to a plate and garnish with the radish sprouts.

Story Behind this Recipe

My mother often made simmered potatoes, so I arranged her recipe for nagaimo yams, and added chicken. It's filling and full of flavour.