Golden Ratio Teriyaki Chicken

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My mother taught me this easy-to-remember and delicious teriyaki sauce before I went to the States so that I could introduce Japanese food to my host family.

On the 2 tablespoons of water
I like the ratios of seasoning in this recipe, but for those of you who like stronger flavors, use 1 tablespoon of water or no water at all. Recipe by Maitsumu

Golden Ratio Teriyaki Chicken

My mother taught me this easy-to-remember and delicious teriyaki sauce before I went to the States so that I could introduce Japanese food to my host family.

On the 2 tablespoons of water
I like the ratios of seasoning in this recipe, but for those of you who like stronger flavors, use 1 tablespoon of water or no water at all. Recipe by Maitsumu

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Ingredients

1 serving
  1. 1Chicken thigh
  2. 2 tbsp*Sugar
  3. 2 tbsp*Soy sauce
  4. 2 tbsp*Sake
  5. 2 tbsp*Mirin
  6. 2 tbsp*Water
  7. 1Katakuriko
  8. 2filets ★If you are making teriyaki amberjack...

Cooking Instructions

  1. 1

    Cut the chicken thigh into bite-sized pieces.

  2. 2

    Coat the chicken with a generous amount of katakuriko.

  3. 3

    Mix the ingredients in a small bowl, and set aside.

  4. 4

    Fry both sides of the Step 2 chicken until golden brown. When it's lightly browned and cooked through, pour the Step 3 sauce mixture into the pan.

  5. 5

    When it starts to smell good and the sauce thickens up, it's done.

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