Yuzu Kosho Chicken Teriyaki

Name: Yuzu Kosho Chicken Teriyaki
Yield: Serves 4 servings
Ingredients: 2 pieces (about 1.1 lbs/500 grams) boneless, skin-on chicken thighs; Salt and pepper, to taste; as needed All-purpose flour,; 4 tablespoons soy sauce; 4 tablespoons mirin (Japanese sweet rice wine); 2 tablespoons sake (Japanese rice wine); 2 1/2 tablespoons sugar; 1 1/2 teaspoons yuzu kosho (Japanese yuzu pepper paste); as needed Oil,

Ｙasha @cook_40066555

Add yuzu kosho to your usual chicken teriyaki sauce! The sauce is rich, but the yuzu flavor gives it a refreshing finish—perfect for serving with rice.

Recipe background:
I tried making chicken teriyaki using hon mirin. This recipe was originally created as a monitor recipe for hon mirin.

Add yuzu kosho to your usual chicken teriyaki sauce! The sauce is rich, but the yuzu flavor gives it a refreshing finish—perfect for serving with rice.

Recipe background:
I tried making chicken teriyaki using hon mirin. This recipe was originally created as a monitor recipe for hon mirin.

Ｙasha @cook_40066555

Add yuzu kosho to your usual chicken teriyaki sauce! The sauce is rich, but the yuzu flavor gives it a refreshing finish—perfect for serving with rice.

Recipe background:
I tried making chicken teriyaki using hon mirin. This recipe was originally created as a monitor recipe for hon mirin.

Add yuzu kosho to your usual chicken teriyaki sauce! The sauce is rich, but the yuzu flavor gives it a refreshing finish—perfect for serving with rice.

Recipe background:
I tried making chicken teriyaki using hon mirin. This recipe was originally created as a monitor recipe for hon mirin.

Saved

Ingredients

Serves 4 servings

2 pieces(about 1.1 lbs/500 grams) boneless, skin-on chicken thighs
Salt and pepper, to taste
as neededAll-purpose flour,
[Teriyaki Sauce]
4 tablespoonssoy sauce
4 tablespoonsmirin (Japanese sweet rice wine)
2 tablespoonssake (Japanese rice wine)
2 1/2 tablespoonssugar
1 1/2 teaspoonsyuzu kosho (Japanese yuzu pepper paste)
as neededOil,

Saved

Steps

1

In a bowl, combine all the sauce ingredients and mix well. Poke holes in the chicken skin with a fork, then season both sides with salt and pepper.
2

Add oil to a skillet. Dredge the chicken in flour, shake off any excess, and place skin-side down in the pan.
3

When the chicken is cooked through, pour in the prepared sauce. Let it simmer until the sauce thickens and coats the chicken.
4

Saved

Cooksnaps

Saved

Ｙasha @cook_40066555

Published in the US on September 28, 2025 14:01

料理を作ることが大好きな私が　子供たち２人に、我が家の味を伝えたくてここを開設しました。まったりと更新していきます。

Keywords

Teriyaki Chicken Thigh Sake Pepper Rice Soy Wine Glutinous Rice

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