Teriyaki Recipe

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs mostly clear (about 2–3 minutes). Drain for 10 minutes.

Combine rinsed rice and 1.65 cups water in a medium saucepan. Cover, bring to a low boil over medium-high heat, then immediately reduce heat to low and simmer, covered, for 12–14 minutes, until water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 10 minutes. Fluff gently with a fork or rice paddle.

Season rice (optional)

Warm 1 tbs rice vinegar, 1/2 tsp sugar, and 1/4 tsp salt until dissolved (10–15 seconds in microwave or stovetop). Fold gently into cooked rice if you prefer lightly seasoned rice for bowls.

Marinate protein

In a bowl, combine 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp sesame oil. Reserve 3 tbs of this mixture to finish the sauce later. Place 1 lb of cut chicken thighs or tofu cubes in the remaining marinade and toss to coat. Marinate for 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook protein

Heat 1 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add marinated chicken (shake off excess marinade) in a single layer and cook 4–5 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). For tofu, cook undisturbed 3–4 minutes per side until golden. Remove cooked protein to a plate and tent with foil.

Make teriyaki sauce

Pour the reserved 3 tbs marinade into the same skillet and add an additional 1/4 cup soy sauce if you prefer a bigger batch of sauce (optional). Bring to a simmer and stir. Mix 1 tbs cornstarch with 1 tbs water to make a slurry; whisk the slurry into the simmering sauce and cook 1–2 minutes until thickened and glossy. Taste and adjust: add up to 1 tsp sugar or 1 tsp mirin for sweetness or 1 tsp sake for depth.

Return cooked protein to the skillet and toss to coat in the thickened teriyaki glaze, cooking 1 more minute so the sauce clings to the pieces. Remove from heat and stir in 1/2 tsp toasted sesame oil.

Cook vegetables

If using broccoli or snap peas, blanch or sauté: bring a small pot of salted water to a boil and blanch broccoli 1–2 minutes until bright green and tender-crisp, then shock in ice water and drain. Alternatively, heat 1 tbs vegetable oil in a skillet over medium-high, add broccoli and carrots, stir-fry 3–4 minutes until crisp-tender.

If using carrots raw, toss into bowls as a fresh crunch. Warm vegetables briefly in the skillet with the teriyaki protein for 30–45 seconds if you want them glazed.

Assemble bowls

Divide the cooked rice between 4 bowls (makes 3–4 servings). Top each with the glazed teriyaki protein and vegetables. Spoon any leftover sauce from the skillet over the bowls.

Garnish each bowl with sliced scallions, toasted sesame seeds, a drizzle of 1/2 tsp toasted sesame oil per bowl, pickled ginger if using, and a pinch of red pepper flakes if you like heat.