Teriyaki Recipe

Combine and simmer

In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer (about 3–4 minutes).

Thicken sauce

Mix the cornstarch with 1 tablespoon water to form a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon, about 1–2 minutes. Remove from heat and stir in sesame oil. Taste and adjust sweetness or salt by adding a pinch more sugar or a splash of water if it's too salty.

Prep protein

If using chicken thighs: trim excess fat and pat dry. If using salmon: pat dry and leave skin on or off per preference. If using tofu: press for 15–30 minutes to remove moisture and slice into 1/2-inch slabs. Season the chosen protein lightly with freshly ground black pepper.

Marinate briefly

Place the protein in a shallow dish or zip-top bag. Pour 3–4 tablespoons of the prepared teriyaki sauce over it to coat (reserve remaining sauce for finishing). Let chicken or salmon marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated). Tofu can marinate 15–30 minutes.

Cook chicken

For chicken thighs: heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add thighs, skin-side down if skin-on, and cook 4–5 minutes without moving until a deep golden crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). Reduce heat to medium-low, pour 2–3 tablespoons reserved teriyaki sauce into the pan and spoon over the chicken to glaze for 1 minute. Remove and let rest 3 minutes before slicing.

Cook salmon

For salmon: heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high. Place salmon flesh-side down and cook 3–4 minutes until a crust forms. Flip and cook 2–3 minutes more (times depend on thickness) until desired doneness. In the last minute, spoon reserved teriyaki sauce over the fish to glaze. Remove and rest 2 minutes.

Cook tofu

For tofu: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add tofu slices and cook without moving 3–4 minutes until golden. Flip and cook another 3–4 minutes. Reduce heat to medium, add 2–3 tablespoons reserved teriyaki sauce, and let it simmer until the sauce is absorbed and the tofu is glazed, 1–2 minutes. Remove from pan.

To finish any protein: arrange sliced chicken, whole salmon fillets, or tofu on serving plates over rice and vegetables if using. Spoon additional warm teriyaki sauce from the saucepan over the protein. Sprinkle with toasted sesame seeds and sliced green onions. Drizzle a small amount of sesame oil for fragrance and finish with a crack of black pepper. Serve immediately with steamed rice and vegetables on the side.