Teriyaki Recipe

Combine sauce ingredients

In a small bowl whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic and sesame oil until sugar is mostly dissolved.

Prepare slurry

In a separate small cup dissolve the cornstarch in 2 tablespoons of cold water to make a smooth slurry.

Cook and thicken

Pour the mixed sauce into a small saucepan and bring to a gentle simmer over medium-low heat. Cook 2–3 minutes, then slowly whisk in the cornstarch slurry. Continue simmering for 1 minute until sauce thickens slightly and becomes glossy. Remove from heat and set aside. Taste and adjust: for sweeter, add another 1/2 tbs honey; for saltier, add 1/4 tbs soy.

Prep the chicken

Pat the chicken thighs dry with paper towel. Trim any excess fat and score the skin-side lightly in a crosshatch (optional) to help render fat and promote even cooking. Season both sides lightly with freshly ground black pepper; no additional salt is needed because the sauce is salty.

Marinate briefly (optional)

If you have 15–30 minutes, place the chicken in a shallow dish and pour 2 tablespoons of the prepared teriyaki sauce over it, turning to coat. For immediate cooking you can skip this step—the glaze applied during cooking is sufficient.

Sear the chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it heat until shimmering. Place chicken thighs skin-side down and press briefly to ensure good contact. Sear without moving 5–6 minutes until skin is deep golden and crisp. Flip and cook the other side 4–5 minutes until mostly cooked through (internal temp ~155°F / 68°C).

Glaze and finish

Reduce heat to medium-low. Pour the reserved teriyaki sauce over the chicken (reserve 1–2 tbs of sauce for serving if desired). Spoon the sauce over the chicken and continue to cook 2–3 minutes, spooning frequently, until sauce becomes sticky and chicken reaches 165°F / 74°C. If sauce thickens too quickly or begins to burn, add 1–2 tablespoons water and stir to loosen.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips or bite-size pieces against the grain. Spoon any pan glaze over the sliced chicken.

Transfer sliced chicken over steamed rice and vegetables. Garnish with thinly sliced green onions and toasted sesame seeds. Serve with lemon or lime wedges to brighten, and additional warmed teriyaki sauce on the side for drizzling if desired.

If you prefer a vegetarian option, use firm tofu: press tofu 20–30 minutes, cut into 3/4-inch slabs, pan-sear until golden on both sides and follow the same glazing steps, reducing cooking times accordingly.