This is our family’s staple diAdd more vinegar in the summer time to make it even more refreshing.It has a well flavored taste. Adjust the amount of soy sauce to your preference. Please be careful not to scorch it. This is a generous amount for a meal. Leftover can be used for a bento box. It also freezes well for later use. Recipe by Run mama

My mother often made simmered potatoes, so I arranged her recipe for nagaimo yams, and added chicken. It's filling and full of flavour.If the nagaimo yam is a standard size, a 10cm section should be about 200g without the skin.In Steps 5 and 6, do not mix too much; simply agitate the pan to coat with the sauce. For 2-4 servings. Recipe by caramel-cookie

I wanted to make delicious easy chicken teriyaki.Make sure not to burn it because it has sake sprinkled over it! Recipe by Donpintan

Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.Since "yaki" refers to a direct heat cooking method like grilling, griddling, or even some kinds of pan frying, it wouldn't be quite accurate to call a braised or stewed dish a something-yaki, but this recipe generally mimics the familiar flavor profile we've come to identify with Teriyaki Chicken, so there you have it - Braised "Teriyaki" Chicken.That step to brown and crisp the skin under the broiler is bonus, but in the summer heat, you might prefer to use skinless chicken and skip it. You'll miss out on the skin, but you'll save a little time, energy and discomfort, and you'll still have something delicious and family-friendly to serve up.

I made this as a pizza topping, but am introducing it as a side dish!☆ This is coated in katakuriko, so it becomes a nice glossy teriyaki when you add in the flavoring ingredients. It also locks in the meat's flavor.☆You can also add in onions.☆It tastes great topped with mayonnaise.☆As a pizza topping it becomes teriyaki pizza. Recipe by Butakotori

It's tough to make the perfect teriyaki chicken. Sometimes the meat doesn't cook through properly, the sauce isn't glossy enough, or the flavoring ends up a little too subtle. It took some time and practice, but I finally got all these little mishaps out of the way with this recipe!Make sure you wipe off any excess oil as you sauté the chicken until it's golden brown. Take your time simmering the teriyaki sauce to ensure that it is properly reduced before coating it on the chicken. Recipe by Gohannishiyo.

This is a Chinese-style variation of standard teriyaki with my favorite sesame oil and oyster sauce.If you cook the chicken with the skin side down first, the skin will produce a nice shine. For serving 4. Recipe by Sanbikinokobutamama

Such a delicious, quick & easy side dish. My husband & son love it. I served it with steak & mashed potatoes in the picture above.

This was made using the chicken thighs I had stored in the freezer. If you use sugar you'll have even softer meat, but I make it with just mirin to keep it from getting too sweet.After steaming the chicken with the lid, by cooking it over high heat with the sauce, you get it softened and glazed perfectly. If you're making this for a lunch box, marinade in the sauce the night before (reduce the amount of soy sauce in this case). Recipe by meg115

I used some moist boiled chicken (fromto make a tender and delicious teriyaki dish.The work that you do during Step 1 is so that the chicken soaks up the marinade better and so that it doesn't shrink during cooking. If there are any parts of the chicken that stick out in particular, these sections may burn quite easily, so peek into the grill every so often and cover in aluminium foil as needed.If you tenderize the chicken and even the surface out beforehand you will get an even colour when it cooks and it's less likely to burn. Recipe by Satoyoko

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.・It can be either chicken breast or thigh.・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa

I tried re-creating a restaurant dish. Though they used chicken thigh, I used chicken breast.I thought it was pretty much like adding miso into the teriyaki chicken that I usually make at home.To make this chicken tender, first marinate with sake, sugar and salt then coat with katakuriko.If you don't have the white part of a Japanese leak, it's fine to omit. However the key ingredient to this dish is the green onions. So make sure to sprinkle plenty on top. Recipe by Hokkori-no