Chicken Teriyaki


I love Chicken Teriyaki. There was a small Japanese restaurant in the Melbourne CBD that sold the most amazing (and affordable) chicken teriyaki. It was rare that you could finish a bowl. There has never been a store-bought marinade that could compare. I’ve been meaning to try this recipe from Nigella’s Kicthen for a long time. I was nervous I would be disappointed. While it’s not the same, it’s still pretty delicious in it’s own right.

I only used 1 teaspoon of sugar and still found it just a little bit too sweet. I would consider possibly reducing the mirin as the brown sugar creates a lovely sticky texture. However I am aware it could just be my own taste.

I served it with only steamed rice but it would also be perfect with some steamed vegetables. I marinated the chicken overnight in the fridge. I’d love to try it with tofu next time.

Make a little bit extra and it is the perfect meal to eat the next day!


  • 2 Tablespoons sake
  • 4 tablespoons mirin
  • 4  tablespoons  soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons freshly grated ginger
  • splash of sesame oil
  • 750g skinless  chicken thigh fillets


In a dish that you can marinate the chicken in place the sake, mirin, soy sauce, sugar, ginger and sesame oil. Stir until combined.
Cut the chicken into bite size pieces and place in the dish. Mix it so the marinade coats the chicken. Leave for at least a few hours; it works best overnight.
When you’re ready to cook, heat some oil in a saucepan that has a lid. Place the chicken in the pan and cover with the marinade.
Allow the chicken to simmer with the lid on until cooked.
Serve with steamed rice and vegetables as desired.

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