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Masahur Morimoto's Chicken Teriyaki (Tori No Teriyaki)

Makes 4 servings For the teriyaki sauce: 1/2 cup Japanese soy sauce (gluten-free if needed) 1/2 cup mirin (sweet rice wine)

Makes 4 servings


For the teriyaki sauce: 1/2 cup Japanese soy sauce (gluten-free if needed)

1/2 cup mirin (sweet rice wine)

1/2 cup sake (Japanese rice wine)

1/2 cup granulated sugar

1/4 cup rough-chopped yellow onion

5 thin round slices peeled ginger

2 medium garlic cloves, smashed and peeled

For the dish:

2 pounds boneless chicken thighs, breasts, or a mixture of the two

Kosher salt and black pepper

1 tablespoon vegetable oil

11/2 teaspoons cornstarch

1/2 cup teriyaki sauce (recipe included)


1. Make the sauce: Combine the ingredients in a small pot, bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for about 8 minutes so the aromatics have a chance to infuse their flavors into the liquid. Strain, discarding the solids. (The sauce keeps in an airtight container in the fridge for up to 2 weeks.)

2. Prepare the dish: If you are using chicken breasts, place a breast between 2 sheets of plastic wrap and pound it out to an even 1/2-inch thickness. Repeat with the remaining breasts. Lightly season both sides of the chicken with salt and black pepper.

3. Heat the oil in a large skillet over high heat until it shimmers. To avoid crowding the skillet, cook the chicken in 2 batches until deep golden brown on one side, about 6 minutes. Flip the chicken, reduce the heat to medium, and cook until just cooked through, 4 to 5 minutes more. Transfer the chicken to a plate as it's cooked.

4. In a small container, stir together the cornstarch and 11/2 teaspoons water until smooth. Return half the chicken to the skillet and reduce the heat to medium. Pour in half of the teriyaki sauce, let it bubble, and drizzle in 1 teaspoon of the cornstarch mixture. Cook, flipping over the chicken often, until the sauce thickens and coats the chicken well, 1 to 2 minutes. Transfer the chicken to a cutting board and repeat with remaining chicken.

5. Let the chicken rest for a few minutes, then cut into bite-size pieces. Serve right away or keep refrigerated in an airtight container and serve it in your bento box the following day.

- From Mastering the Art of Japanese Home Cooking, by Masaharu Morimoto (Ecco, 2016, $45)

Per serving: 630 calories, 68 grams protein, 31 grams carbohydrates, 26 grams sugar, 20 grams fat, 202 milligrams cholesterol, 2,069 milligrams sodium, no dietary fiber.EndText