Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 旬のトウモロコシと胸肉のアオサ照り焼き♪

Teriyaki Chicken Breast with Fresh Corn and Aosa Seaweed

Name: Teriyaki Chicken Breast with Fresh Corn and Aosa Seaweed
Yield: Serves 2 servings
Ingredients: 1 chicken breast (about 8 oz / 225 grams); 1 ear corn; 1 tablespoon potato starch (or cornstarch); 1 1/2 tablespoons soy sauce; 1 tablespoon sake (or dry white wine); 1 tablespoon mirin (or 1 tablespoon honey mixed with 1 teaspoon water); 1 tablespoon sugar; 1 tablespoon dried aosa seaweed (or substitute with another dried seaweed); as needed Oil,

京たまご @kotama12

I sautéed fresh seasonal corn with chicken breast and coated them in a teriyaki sauce made with aosa seaweed! The combination of the aosa sauce and corn is fantastic!
Recipe background:
It might be a little tricky to eat, but enjoy biting into the corn coated with the flavorful aosa sauce!

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Ingredients

Serves 2 servings

1chicken breast (about 8 oz / 225 grams)
1 earcorn
1 tablespoonpotato starch (or cornstarch)
1 1/2 tablespoonssoy sauce
1 tablespoonsake (or dry white wine)
1 tablespoonmirin (or 1 tablespoon honey mixed with 1 teaspoon water)
1 tablespoonsugar
1 tablespoondried aosa seaweed (or substitute with another dried seaweed)
as neededOil,

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Steps

1

Remove the husk from the corn and cut it into half-moon slices about 3/4 inch (2 cm) thick. Microwave for 2 minutes and 30 seconds.
2

Cut the chicken breast into bite-sized pieces. Add the potato starch and massage it into the chicken.
3

Heat oil in a skillet and cook the chicken pieces.
4

When the chicken starts to brown, add the corn slices with the kernels facing down. Keep the corn in this position while cooking.
5

Once the chicken is cooked through, add the ingredients marked with ● (soy sauce, sake, mirin, sugar, aosa seaweed).
6

Stir to coat everything evenly with the sauce.
7

When everything is well coated, it's ready to serve!

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Cooksnaps

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京たまご @kotama12

Published in the US on November 11, 2025 05:00

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