Teriyaki Chicken Recipe

Prep chicken

Pat chicken thighs dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. If thighs are large, optionally cut into two pieces for even cooking.

Make teriyaki sauce

In a small bowl combine 1/4 cup soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tbs honey, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and let heat until shimmering. Place chicken thighs skin-side down (if skinless, place presentation side down) and sear without moving until deeply browned, about 4–5 minutes. Flip and cook the other side 3–4 minutes until browned and nearly cooked through (internal temp ~155°F/68°C). Remove chicken to a plate and keep warm.

Reduce sauce and glaze

Reduce heat to medium. Pour the teriyaki mixture into the hot skillet (careful—it may sputter). Bring to a gentle simmer and cook 1–2 minutes. Mix 1 tsp cornstarch with 1 tbs water to form a slurry, then whisk into the simmering sauce to thicken slightly, about 30–60 seconds. Stir in 1/2 tsp sesame oil. Return chicken to skillet and spoon sauce over chicken, simmering 1–2 minutes more until chicken reaches 165°F (74°C) and is glazed. Sprinkle with 1 tsp sesame seeds and sliced scallion before serving. Reserve extra sauce for rice if desired.

Cook potatoes

Place 1 lb baby potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly, then halve or quarter potatoes depending on size.

Assemble salad

In a mixing bowl combine 3 tbs mayonnaise, 1 tsp rice vinegar, 1/2 tsp Dijon mustard, 1 tbs chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Fold in diced ripe plums (2 plums) and warm halved potatoes gently so the dressing coats them without breaking them up. Taste and adjust seasoning. Chill briefly or serve at room temperature.

Toss 4 cups mixed salad greens with halved cherry tomatoes and sliced cucumber. Drizzle 2 tbs toasted sesame dressing just before serving and toss lightly. Divide among plates. No additional seasoning typically required, but adjust to taste.

Heat dashi

Bring 3 cups dashi stock to a gentle simmer in a small pot (do not boil vigorously).

Incorporate miso

Place 2 tbs white miso paste in a small bowl and ladle about 1/2 cup hot dashi into it. Whisk until smooth, then pour the miso mixture back into the pot off heat or at very low heat—avoid boiling to preserve miso flavor and probiotics.

Finish soup

Add diced silken tofu (0.25 lb) and rehydrated wakame (1 tsp) to the pot and warm for 1–2 minutes. Remove from heat, garnish with sliced scallions, and serve immediately.

Rinse 1 cup short-grain rice under cold water until the rinse runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to very low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.