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Family Recipe: Perfect Teriyaki Chicken with Golden Ratio Sauce
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Japan Authentic home cooking from Japan, with US measurements.
Originally published on Cookpad Japan as 代々伝わる☆黄金比率の照り焼きチキン
A picture of Family Recipe: Perfect Teriyaki Chicken with Golden Ratio Sauce.

Family Recipe: Perfect Teriyaki Chicken with Golden Ratio Sauce

しゅんさや777
しゅんさや777 @cook_40130357

After trying many versions, I can confidently say this is the perfect golden ratio for delicious teriyaki chicken. This recipe has been passed down from my grandmother to my mother, and then to me.
Recipe background:
I've loved our family's teriyaki chicken since I was a child. Even after trying other recipes, my family's version was always the best. When I asked about the sauce, I learned the secret: sake:soy sauce and mirin:sugar in a 3:2:1 ratio.
Since then, I've always made it faithfully using this '3:2:1' golden ratio.

After trying many versions, I can confidently say this is the perfect golden ratio for delicious teriyaki chicken. This recipe has been passed down from my grandmother to my mother, and then to me.
Recipe background:
I've loved our family's teriyaki chicken since I was a child. Even after trying other recipes, my family's version was always the best. When I asked about the sauce, I learned the secret: sake:soy sauce and mirin:sugar in a 3:2:1 ratio.
Since then, I've always made it faithfully using this '3:2:1' golden ratio.

Read more

Family Recipe: Perfect Teriyaki Chicken with Golden Ratio Sauce

しゅんさや777
しゅんさや777 @cook_40130357

After trying many versions, I can confidently say this is the perfect golden ratio for delicious teriyaki chicken. This recipe has been passed down from my grandmother to my mother, and then to me.
Recipe background:
I've loved our family's teriyaki chicken since I was a child. Even after trying other recipes, my family's version was always the best. When I asked about the sauce, I learned the secret: sake:soy sauce and mirin:sugar in a 3:2:1 ratio.
Since then, I've always made it faithfully using this '3:2:1' golden ratio.

After trying many versions, I can confidently say this is the perfect golden ratio for delicious teriyaki chicken. This recipe has been passed down from my grandmother to my mother, and then to me.
Recipe background:
I've loved our family's teriyaki chicken since I was a child. Even after trying other recipes, my family's version was always the best. When I asked about the sauce, I learned the secret: sake:soy sauce and mirin:sugar in a 3:2:1 ratio.
Since then, I've always made it faithfully using this '3:2:1' golden ratio.

Read more
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Ingredients

Serves 4 servings
  1. 2boneless, skin-on chicken thighs
  2. For the sauce:
  3. 1 tablespoonsugar (about 12 grams)
  4. 3 tablespoonssake (about 45 ml)
  5. 2 tablespoonssoy sauce (about 30 ml)
  6. 2 tablespoonsmirin (about 30 ml)
  7. For serving:
  8. Lettuce, cherry tomatoes, grilled bell peppers, or grilled shishito peppers, as desired
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Steps

  1. 1

    Trim excess yellow fat from the chicken and cut through any white tendons. To prevent the skin from shrinking, poke the skin side all over with a fork.

  2. 2

    Place the chicken skin-side down in a skillet (do not add oil). Cook over medium heat for about 6 minutes, blotting up any rendered fat with a paper towel as it cooks.

  3. 3

    When the skin is golden and crispy, flip the chicken and cook for another 6 minutes. Blot up any excess fat, then add the sauce ingredients to the pan.

  4. 4

    Gently shake the pan occasionally and simmer until the sauce thickens and almost all the liquid is gone, coating the chicken.

  5. 5

    Let the chicken cool slightly, then cut into bite-sized pieces and arrange on a plate. Add your choice of sides.

  6. 6

    On 2016/08/01, this teriyaki chicken recipe made the top 10 in popular searches. Thank you, everyone!

  7. 7

    On 2016/08/23, it was featured in trending recipes. Thank you, everyone!

  8. 8

    On 2016/12/23, it reached #1 in searches for 'golden ratio.' Thank you, everyone!

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しゅんさや777
しゅんさや777 @cook_40130357
Published in the US on July 30, 2025 14:01
2006年まで13年間、ブロック紙の新聞記者をしていました。今は二児のお母さんが仕事です。小さい時から料理が大好きで、記者時代も食文化や食育の大切さ、食料自給率問題に力を入れて取り組んできました。多忙な記者時代も毎日自炊していたので、当時考えた「野菜も摂れるスピード料理」が現在の私の料理の土台になっています。北海道札幌市在住。
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