When I first came to the US as a foreign student, I didn’t have a car for the first few months because I lived in a dormitory and my parents assumed that I would eat at the cafeteria at school, and I did…for a few months.
Then I got bored with the cafeteria’s menus, got my first driver’s license and car, and moved into an apartment. I started to cook on my own mainly because I missed my mom’s food. The closest Japanese supermarket was miles away and I was still scared of driving on the high speed American freeways back then. Luckily, American supermarkets in the area carried some Asian products so I could get some basic ingredients there, which saved the cost of flying back home to ease my craving for my mom’s home cooked meals.
Today I’m guest blogging at The Three Little Piglets, where my blogger friend Jen shares easy, healthy, and budget-friendly recipes. When she asked me if I can make a Japanese dish with a few easy-to-find but essential ingredients, I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.
Just so you know, the “chicken teriyaki sauce” in a bottle does not taste like real teriyaki sauce in Japan. Like I mentioned before in my Beef Teriyaki post, teriyaki is a cooking technique: teri means “luster” given by the sweet soy sauce marinade and yaki means “cooking/grilling” and it’s not really the name of the sauce.
Please click HERE to check the recipe and say hello to Jen. If you enjoy baking, you will love following her blog. I personally can’t wait to try her Just Like Doubletree Cookies and Orange Cardamom Madeleines. Hmmmmm! Just talking about them make me drool!
So dear readers, when you think of Japanese food, what dish comes to your mind first?
Ingredients:
- 1 lb boneless chicken breast/thigh (I used 3 pieces of chicken thigh with skin)
- 2 Tbsp. sake for steaming
- 2 Tbsp. soy sauce
- 2 Tbsp. water
- 1 Tbsp. sake
- 1 Tbsp. mirin
- 1 Tbsp. sugar
- 1/4 onion, grated, including juice (This is a grater I use.)
- 1 inch ginger, grated, including juice
Instructions:
- Rinse chicken in running water and cut into smaller pieces. I cut one thigh into 4 small pieces so the chicken will be cooked through quickly and we can use chopsticks to eat. Then prick the chicken (not the skin side) with a fork.
- Combine Teriyaki Sauce ingredients in a bowl or Ziploc bag.
- Add chicken and marinate for 2-3 hours.
- Heat oil on medium high in a large skillet. When it’s hot, place the chicken pieces from skin side. The marinade will burn easily so try not to add any liquid in the pan. Do not throw away the marinade.
- When skin side is nicely browned, flip the chicken (now skin side is up). Then add sake and cook covered for 8-10 minutes.
- Then remove the chicken to a plate and clean the skillet.
- Heat a little bit of oil and put the chicken back to the skillet, skin side down first to make the skin crispy.
- Then flip again (now skin side is up) and pour the Teriyaki Sauce. Cook until the sauce is reduced a bit. Use spoon to pour on top of chicken a couple of times while you are cooking.
- Serve the chicken and pour sauce on top.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 151 comments… read them below or add one }
Katsu chicken!
We love salmon baked in teriyaki store bought sauce
… Whenever I bake teriyaki salmon, I must make sure that it’s overload with sauce, otherwise all I could hear is whining n complains …
Heading over to the 3 little piglets
That looks so good! I love how charred and crispy it looks. Will try this next time! Yummmm!!!
I still remember your post on beef teriyaki and learning that it’s a method, not a sauce. This chicken looks great, I’m sure my kids would love it! I love that your need to make your own food was the catalyst for you to get a car and your own apartment!
Oh, yummy! That is something I adore! Your chicken teriyaki looks irresistible.
Cheers,
Rosa
This looks so good…
I love chicken teriyaki and I would love to try this recipe. When I think of Japanese food I immediately think of sushi but also teriyaki and yakitori. xx
I will be waiting for this recipe! I just adore teriyaki chicken
Nami, this 1st Japanese dish com to my mind is Teriyaki chicken, hehehe! we just enjoy and love Teriyaki chicken!! I also prefer chicken more than any other meat..Earlier, i know nothing about how to cook Japanese food at home, bought a Teriyaki sauce, and the taste was way difference from those serve in Japanese restaurant..after I learnt Teriyaki salmon from a Taiwanese cooking show, no more buying ready Teriyaki sauce. I will check out your recipe in Jen after this..
Very lovely presentation! I love Teriyaki chicken and it is my must order in the Japanese restaurant. Will check your post over Jen’s site.
I think I would have wanted to be college roommates with you! This is lip-smackin’ good!
I love Chicken teriyaki! But sadly the only teriyaki sauce I have ever tasted is from a bottle.. As you mentioned “authentic” teriyaki recipe, I am anxiously looking forward to try this recipe on the weekend!
Another great one Nami,and Jen’s blog is gorgeous!
This looked so good, had to pop over there and comment first! Well done Nami.
Oh Sushi, Sushi and Sushi always come first to mind when I think of Japanese cuisine Nami – just my absolute favourite!
Mandy
Your chicken teriyaki look incredible!
Your photos always make me drool Nami, even when it’s chicken. I should make these for my husband. We get teriyaki sauce in India too…
Thank you so much for stopping by today! Your photos are just as beautiful as always, and I’m so incredibly grateful!!
When I was a little girl I would always order Chicken Teriyaki! And I still am obsessed with it. Love the post Nami!
Nami, what a wonderful idea to choose this dish for your guest post! It is such an easy and delicious representative of the Japanese cuisine. I think everyone likes beef or chicken (or anything else!) prepared this way. There is something universal in the teriyaki sweetish glaze…
Now I’m really craving it looking at your perfect chicken chunks!
Thank you for sharing with us some of your student days’ memories.
Oh Nami, my mouth is watering. We love teriyaki in our house. And I haven’t made it in so long. Think I’m adding this to our menu for next week!
In reality, i’ve probably never had real authentic teriyaki sauce…but it certainly looks tasty! Need to check it out!
This looks delicious! Can’t wait to try the recipe.
I love anything with teriyaki sauce! Beef, fish, chicken..you name it and I’ll like it!
Congrats on the guest post Nami..I love what you made! Chicken teriyaki is one of my favorites, but I will have to try your recipe! It is almost 9am and I am craving it now:)))
I will go to Jen’s site right now!xoxo
I love this dish Nami!! My family would really enjoy this meal! Congratulations on guest posting at Jen’s blog.
PS… I think I have the same plate. 
your teriyaki looks terrific! i love ‘real’ teriyaki – like ones i tasted in Japan and ones that my Japanese [exchange students] friends had cook for me. can’t wait for the recipe here tomorrow, but will also visit Jen at Three Little Piglets.
I say that’s the power of food! I would not have been able to manage with cafeteria food alone either. I bet you cooked up some delicious meals even then, Nami. Your chicken teriyaki has luster all right–I really want to just pick up one of those chicken pieces from my screen! I mean it!
I learn something new each day, thanks for explaining the translation of teriyaki! For me, when I think of Japanese food, my first thought is of sushi. But if you had asked me as a child, I would have said gyoza and ramen!
Know what ,Our most fav Japanese dish is Teriyaki
Am waiting for your recipe to bookmark and will definitely try sometimes soon !
Well, I made my first Teriyaki following your previous posts about it, and I’m so excites, so now its chicken teriyaki to make!
Yay, I’m excited for this one, think I could make it, although no flour, baking soda, yeast hmm I don’t know
. I just bought some chicken thighs for some teriyaki so I must try your recipe out. I didn’t know teriyaki is not a sauce but a cooking method huh, learn something everyday. The first thing that comes to mind in Japanese food is tempura.
Hello, Nami! So happy to see your live tweet about this post! The Daily Palette has been very quiet and I think I have to clean the cobwebs
. For sure this recipe will become a regular item on my menu just like your Chicken Karaage!
Heading over to Jen’s!
chicken dish looks yummy n perfectly done..nice.
Maha
That looks delicious! I think the first Japanese thing that comes to mind is sushi! We have a great Japanese restaurant by my house that has some good rolls. I am sure the sushi here is not even close to comparing to what you can get tin Japan.
looks yummy n perfectly done..nice.
Maha
Can’t wait to try your “authentic” version- I’m sure it is better than the bottled sauce version. I also loved reading about your first days living in the U.S. I can’t imagine what it must be like to go live so far away from home and all that is familiar- you’ve done well!
Hi Nami, I’m so glad to see you’re doing this recipe. Chicken Teriyaki is one of our favorites. I’ll head over to Jen’s now. Hope you’re week is going great. Thanks for the blog support!
Yes, I am drooling just looking at the photo of your chicken teriyaki! It’s difficult to pick out one type of food I associate with Japanese cooking, I guess going to a sushi bar and eating very fresh little pieces of fish;-)
I’ve made your teriyaki sauce before and it was soooooo yummy. Thanks reminding me of it. I have pork tenderloin set for tomorrow and I am going to marinate it in this – can you hear me smacking my lips?
I would love to taste authentic Chicken Teriyaki! This dish really makes me hungry. A must try. I love the photos. =)
Hi Nami,
So glad you posted this recipe. A friend of mine asked me if I had a recipe for chicken teriyaki just today, I know where to direct her now.
It looks so amazing , just like all your food. I would love to try this out for my family. We love chicken teriyaki.
Driving on highways for me too was scary when I first moved. But later realized if you can drive in Mumbai you can drive anywhere in the world. I used to drive a lot back in India. The traffic is so much more organized here.
I just saw this over at Jen’s, it looks wonderful! I like the fake American version of chicken teriyaki, I can’t wait to try this authentic one!
Your photographs are stunning! So glad I stumbled upon your site
.
Just made this last night and it was SO good! My husband sends his thanks as well
.
Hi Jennifer! So happy you liked this recipe!
Thank you for letting me know!
You know I still freak out driving on Freeways!!! LOL…
Anyways this chicken looks fabulous… I think teriyaki has to be one of the first few japanese dishes I tried and fell in love with…
Beautiful pics Nami…
Love them.
Nice choice, to demystify teriyaki. I suppose to many people it sounds and tastes complex.
One of my favourites is teriyaki pork – fatty fall of the bone pork with teriyaki marinade is irresistible
I always learn so much from you Nami! Looks fabulous, and I will check out the recipe at Jen’s!
Hi Nami, your chicken looks perfectly glazed and cooked, beautiful! And I love homemade teriyaki, so flavorful, juicy, and tasty! I just wanted to share that when I came to the US for college, I didn’t know how to cook at all either. And, I missed mom’s food so much that I decided to start. How funny huh? Totally know what you mean
I made this dish Tuesday evening but not with your recipe. I think I’ll have to try yours next time, it looks much better than mine.
By the way I mailed your cookbook. It should arrive by Saturday at the latest.
As easy as it sounds and looks, it is not easy to get perfect Chicken Teriyaki. I have tried many that turned out very salty
…
Have not cooked Chicken Teriyaki at home…guess it might be time to do so.
Oh Nami, this chicken Teriyaki looks absolutly delicious, look at that golden color, can’t wait to try to make it at home.
I must try your delicious recipe soon…looks awesome!
YUMMY! It was so nice to have you guest posting over at Jen’s space
Nami I will definitely make this in the near future. I made some teriyaki wings a few nights ago and it was a hit, though I am sure it was the “Americanized” version. I cooked the wings in a slowcooker for most of the day then broiled them in the oven for a 5-10 minutes to crisp the skins, yummm!
It’s almost Spring Break time for you, I am battling a bad cold (probably from hanging out with too many children during my Spring break last week). Hope you have a good weekend!
Wow this looks absolutely delicious. I saw your featured post in flavor fiesta which brought me here. I adore your pictures and everything is beautifully captured Nami.
Heading over to the 3 little piglets, Love Love chicken teriyaki. Thanks for the recipes
I know the feeling of cooking something to remind you of home, although mine is only three hours away. It must be tough sometimes, and for that I feel bad for you. I hope that these recipes still bring you home!
PS. I imagine you handle those highways like a champ now!
I knew what “yaki” meant but now I know what “teri” means too! I thought I didn’t like teriyaki until I made my own once. I really really love the stickyness of it! I want to make these again!
Ah, I remember your beef teriyaki post, and of course how glossy and delicious it looked. It’s lovely to see this version too, and it looks soe great, and, apart from the marinade, SO fast to make too?! Looks great – I might try the beef version on the weekend I think… looking forward to it
i can sense the goodness of teriyaki there
next time can i have some katsu as well?
Latest: Anything IS Food!
I normally make the teriyaki chicken by adding with store bought teriyaki sauce. Im very happy that you have share your homemade teriyaki recipe for me to be more confident in my kitchen, thank you nami!
I think I would have to say chicken teriyaki comes to mind first, and this looks so unbelievably mouthwatering Nami! What a great, simple recipe with easy to find ingredients. Going to go check out your guest post now!
Haha, loved your story about your little car. It must have been a great adventure starting out and making a little bit of home in your new country.
Love teriaky and you make it look so easy!
Sounds delicious. Unfortunately I don’t have any sake — any substitute for this or can it be omitted?
See Sake in my pantry page for substitution. Thanks!
love that story about learnign to cook because you missed your mum’s food. that was exactly how I started cooking, and I also only really learnt when I went to uni! the teriyaki chicken looks amazing,I love that char on it!
second vicky’s question. I always wondered, is it possible to use chinese shaoxing wine as a substitute for sake? I know it definitely wont be the same, but seeing as they;re both brewed from rice..?
Processed differently but you can use that since it’s small amount. See sake in Pantry page please. Thanks!
Nami, your chicken teriyaki made my mouth watering, even at 5PM :O
Looks fabulous!
You always make me want to get in the kitchen immediately and try your creations!
Your chicken teriyaki looks perfect, Nami!
I very seldom use ready made teriyaki sauce since the time I learned from Ryan’s Japanese officemate that I can make a better one by combining soy sauce, mirin, sake & sugar.
When I think of Japanese food, I automatically think of sashimi and sushi. They’re my fave.
Yum! When I think of Japanese food, I immediately think of sushi, sashimi, and anything that’s Panko-breaded. Yum!
Nami, what a fabulous and simple recipe! Your chicken teriyaki looks wonderful.
When I think of Japanese food, I think of sushi, sashimi and chicken teriyaki.
I don’t think I have ever seen more delicious looking chicken in my entire life! it makes me want to eat this every single night!
I love chicken teriyaki! Thanks for explaining your cooking method so that I can recreate one of my favorite dishes at home.
I saw this over on Jen’s blog–it really looks delicious and so simple. A gorgeous dish!
This looks fabulous! I would have to say that sushi comes to my mind first. I asked the hubby what comes to his mind when he thinks of Japanese food and he said seafood. Great recipe and I can’t wait to try it! I love chicken teriyaki!
So fun to find you on Jen’s blog!!! This would go over so well at our house…Delicious with a capital D!!!
Beautifully and perfectly browned chicken you got there. I like the idea of you braising the chicken with the sauce. That would have made it very flavorful. I will be checking out Jen’s site. Have a nice weekend, Nami!
~ ray ~
i so agree with you.. that bottled teriyaki sauce is far different from the real one. i also make my own teriyaki sauce but yours would replace mine from now on as i know it’s more authentic than mine. hahah.
hello from the philppines,
malou
mmmmm…Mouthwatering photo’s and like you said easy to get ingredients. I can get these things here. I am so lucky I have your blog in my inbox! with much thanks, Debra
Mmm… my favourite, love it. Thanks Nami for the wonderful dish, from now on I’ll do my self and skip the restuarants, hahaha…
Teriyaki is always my favourite!! Looks absolutely delicious!
It must have been difficult for u at the beginning till u managed to adjust to the new enviroment and culture.
The Chicken Teriyaki looks wonderful. I actualy thought teriyaki is the name of the bottle sauce. XD thanks for clearing that and teaching me something new!
I never seem to get my marinade right. Thanks for the how to.. I think I just might get it right this time.
When my son played football we would go to the local teriyaki restaurant and share a nice meal together. This brings back happy memories, and now I can make it for him the next time he visits!
When I first think of Japanese food I think miso, specifically miso soup – probably because I absolutely love miso soup and often eat it as a snack. Your chicken teriyaki looks gorgeous – definitely glossy
YUM! YUM! It seems I never tire of Asian food and this is just one more example – DELISH!
Hey nami,
Iam so glad that i accidentally happened to land on your heavenly space full of food. I checked out other recipes as well, pics are really beautiful and your family is cute. Teriyaki chicken is super glossy and inviting. It’s one of my fav chicken dish. Presentation is catchy.
I love teriyaki chicken and beef as well, they are indeed easy but I must admit I am always lazy to cook when I was in college unless I am cooking for someone so my dinners are a choice of takeaways or instant noodles
this really is the first dish that comes to my mind but no I realized that I have been making teriyaki chicken completely different but it’s still good
I loved reading more stories about your Nami. Sounds very interesting about your college days here in the states.
Well, at least there is one authentic Japanese recipe, which is the Teriyaki dishes that I have made for such a long time, since the eighties. Had great results with the chicken. I happen to like the bone-in, and bake them first w/out the sauce for 30 minutes, and then brush them for the last 20 minutes with the sauce. I use the same sauce method…can’t go wrong with that.
Great guest post, and yummylicious Teriyaki boneless chicken, Nami!
For the longest time Chicken Teriyaki was my favorite Japanese dish. I’ve tried many more since then but still love it. Thank you for explaining that teriyaki is not the name of the sauce. When I think of Japanese food I think miso, it was the first food I tried
Oops, I meant to say miso soup
I can’t wait to try this, I love eating chicken teriyaki at Japanese restaurant, but haven’t been in particular successful in re-producing one at home. Taking all your recipes have been a success, I’m looking forward to trying it
This looks fantastic! I never knew that teriyaki refereed to the cooking process and not the sauce. And this sauce is simply a must try…my kids would love this chicken and I am sure it would be delightful on a veggie version as well
Chicken teriyaki was my introductory dish to Japanese kitchen. I loved it from the first bite. This one makes me feel exactly as I felt the first time I’ve tried it! Delicious!
No bottled teriyaki sauce here either. Your recipe sounds perfect.
To answer your question: sushi.
LL
Hi Nami
I never make chicken teriyaki at home and usually get them from supermarket. How lazy I am! This looks so easy to make. The chicken is nicely charred and covered with caramelizing sauce. Perfect for anytime of the day. Thanks for the recipe.
Nami, you always seem to inspire me. I LOVE this teriyaki chicken recipe. I’ve been looking for a good one and I think.. no, I KNOW I just found the perfect one
. Saving this
I enjoyed your post on Jen’s blog. Our family loves teriyaki and your recipe sounds wonderful–better than any bottled ones! Will definitely give it a try.
Nami, I love teriyaki sauce but I’ve never tried to make my own. Thanks for posting the recipe. Homemade is always the best. Your chicken teriyaki looks amazing! Yum!
Nami, I love all the recipes here. I never though Japanese cooking can be so easy. One thing I learnt, there are 4 essential ingredients that can do up many beautiful and easy Jap dishes. Soya, Dashi, Mirin and Sake. Once I equip myself with these 4, I can whip up anything I want.
I got a question in mind. I don’t like to pan fry chicken as the oil splatters everywhere. Can I just dump this marinated teriyaki chicken into the oven to grill it?
Hi junelb! Thank you for following my blog.
You will be using those 4 items a lot, so don’t worry about wasting them – it won’t happen. 
As for the oven bake, sure you can use the oven, but I am not sure if you can create the same luster as you make in a frying pan. In Japan, most of the dishes are made in a frying pan instead of oven, so I have never used oven to make chicken teriyaki before.
The chicken may not be as shiny and glaze may not appear when you use oven. Maybe you can try and let me know. When you use pan fry, you reduce the sauce so the sauce becomes more syrupy, but with oven, I assume it’s very hard to do it. If you don’t care about details, I think it’s okay.
Another option is to bake the chicken only, and reduce the sauce in a saucepan to make it syrupy and pour over the grilled chicken. What do you think?
Dear Nami,
Your chicken teriyaki looks delicious although I rarely order this at restaurants because I tend to think I can cook this at home. My favourite with teriyaki is still unagi and perhaps that’s something I should try at home instead
Thanks for the teriyaki sauce recipe Nami
Mr Bao and I use it a lot at home and we’re always buying it from the super market but really we should just make our own it’s so much cheaper and we can control the taste of it ~ I have a feeling this is gonna be a weeknight staple in our home ~
Salmon sashimi for me! I will always order salmon sashimi first whenever at a Japanese restaurant. Mentioning it makes me craving it! LOL
Actually my very first home-cooked Japanese dish is (stewed) teriyaki chicken wings with those packet sauces. My family loved it very much. I’ve not try cooking any teriyaki dishes from scratch so I will try this recipe.
Ever since I tried a few of your recipes, mirin, sake and dashi had become must-haves in my kitchen cabinets! I even got so upset when I couldn’t find any mirin selling in the nearest supermarket and any other stores! When I finally saw it at a shopping mall promoting all kinda Japanese F&B last weekend, I hurried grabbed two bottles happily! LOL
I love home made chicken teriyaki and funny enough I hate the bottled sauce, it is really so different.
Isn’t it funny how when we were at home we were bored with mum’s cooking and now all we want to do is recreate it?
Oh Nami this looks so delicious! I love hearing about when you first moved to California.
What a beautiful glaze. I love the addition of the sake for steaming. I must try this out
My fiance loves chicken teriyaki, and along with gyoza is something he always orders when we go to our favourite Japanese restaurant. Thanks for sharing this recipe as I can now make it for him at home
Oh, what a shame I’ve never had chicken teriyaki! I love chicken and Japanese flavors! And this looks easy to make, so something I can do!
I will make this for dinner today! One question, what did you put on top of the rice? Are those sesame seeds? Thanks
It’s called “Furikake” – it has sesame seeds, nori, bonito flakes etc.
I love this! And I just visited the Three Little Piglets and left a comment.
This is how I remember my mother (who is Japanese) making her teriyaki chicken and it’s the way she passed it on to me. The dish is definitely a process and not just about the sauce. I’ve never used jarred teriyaki sauce only because it never tasted right to me. Going through the steps you’ve outlined guarantees great color, great taste and great aroma in your kitchen!
I forgot to mention that cooking chicken teriyaki this way is oishii!!
Arigato! ^_^
Hi Tina! Thank you for your comment.
It’s different from a jarred sauce and I’m glad you have been making your own chicken teriyaki. Thanks for your compliment.
Love your blog! Could you tell me please what you put on top of the rice as shown in the picture? Thanks so much.
Thank you Alyson! It’s called Furikake – bonito flakes, nori, and other seasonings. You can buy all kinds of (MSG-free) Furikake in Asian/Japanese stores.
Made your Chicken Teriyaki with skin. Awesome! As soon as I read chicken thigh with skin, I just had to make it. My daughter said she was in Heaven when she tasted it. The skin was crispy and the chicken meat was so juice and tender. The Teriyaki sauce was fantastic. I did add 2 cloves of garlic, grated. This will be my go to Teriyaki sauce.
Thanks,
Fung
Hi Fung! Yay! I’m so glad you and your daughter loved this recipe. It’s my go-to Teriyaki recipe too. I also like to play with the recipe sometimes, adding more ginger, or garlic like you did. No matter how I change, it still tastes really delicious.
Thank you so much for your feedback Fung!
This looks delicious..you got the perfect colour on the chicken. A recipe to try for sure!
hey Nami thanks so much for the recipe!
I just cooked this tonight and my 2 year old loved it!
Hi Barenziah! Yay! I’m so happy your 2 year old enjoyed this dish! Thank you so much for letting me know!
Hi Nami, you’re recipes are fabulous! I just want to ask what’s the difference of this recipe to a previous teriyaki chicken you posted almost a year ago? Is this one the perfected one?
Thank you
Hi Rhea! Thank you for writing and I’m happy to hear you enjoy my blog! We call the dish “Teriyaki Chicken” so my original post was how we say in Japanese. However, I noticed that people in the world search “Chicken Teriyaki” so I created another recipe. Taste wise, it’s pretty similar. The first one has butter in it so it’s more mild (love the combination of soy sauce and butter!). To be honest with you, I like them both. I made the second one with skin on, so the purpose was to make it nice and crispy. In Japan, each family makes the seasonings slightly different and I also change the seasonings every time for fun. So you can play around and find your favorite sauce. As I mentioned in the post, “teriyaki” is the cooking technique and not the sauce name. I hope you try both and adjust to your liking!
Ooh soy sauce and butter. that sounds really good! I will have to go look for that recipe, too.
It looks so delicious. Yummy yummy….
I am trying this recipe today, Nami! I will have to omit onions because my husband doesn’t eat onions… Sounds so good! I’ll let you know how it turns out!
Hi Nami
I have tried this recipe once already and my husband love.
If i have double the qty of meat, does that mean that I increase the seasoning by 2 times?
Thanks and best Regards
Esther
Hi Esther! If you double the amount of meat, you can get by by the same amount of seasoning, however, it doesn’t hurt to double or maybe just add 1/2 of seasonings for extra sauce, especially if you need to pan fry twice. Hope this helps. I’m happy to hear your husband likes it!
Nami I’m just reading this recipe again and wondering where the saki comes in. I see its for steaming but I don’t see the details how its used. Can you explain? Thank you.
Never mind. Found it in my third time reading.
Hi,
I would like to make your chicken teriyaki. I am just wondering when you use the sake for steaming? Because I already read through the instruction and I can not find the steaming step. Thanks a lot
Hi Tania! It’s step #5. You add sake and close the lid. I hope you enjoy this dish!
I was wondering if I could substitue Chicken Wings for chicken thighs for this recipe
Yes you can, however, wings take a longer time to cook over pan fried (and need to cover and cook for a longer time) so I would probably bake the wings instead of cook in the fry pan. I would marinate for a longer time. While baking the wings, I may reduce the marinade in a frying pan till the sauce gets thicker and then brush it on the wings when they are being baked. I hope this helps.
Well, when I think of Japanese food, the 1st things that come to mind are chicken teriyaki (hehe), Japanese style creeps, and okonamiyaki.
I can’t wait to make this tonight! I am making real teriyaki for the 1st time and not using the mixture that I’d use with the store bought stuff. I’m so excited! I hope there’s leftovers so I can put it in tomorrow’s bento!
Well, time to put on some Nico-nico and cook! （＾ω＾）
Hi Alexa! I hope your Chicken Teriyaki turned out well.
In case you don’t know, I have the crepe and okonomiyaki recipes on my blog:
Crepe:http://justonecookbook.com/blog/recipes/simple-crepes/
Okonomiyaki: http://justonecookbook.com/blog/recipes/okonomiyaki/
Hope you enjoy them!
this looks a-mazing!!!! about to head to the asian store to get me some sake and mirin. my mom would be so ashamed to know i don’t have soy in the house… anyway, got rice cooking away. gonna serve with a side of bok choy. can’t wait to try this!!!! thank you so much for your blog ;o) happy holidays!!!
I’m happy you decided to try this recipe, and thank you so much for stopping by to leave your feedback. I hope your Chicken Teriyaki turned out well.
Made your chicken teriyaki recipe tonight. I normally broil my chicken in the oven and tried your method of using the fry pan and must say that it was very good. It was my first time that I grated onion and it brought a different flavor to the dish. Grating the onion was a bit of a challenge since it is quite slippery(not like daikon). Any feedback to make the grating process easier?
Thank you.
Hi Mae! Thank you so much for trying this recipe! I hope you enjoyed it. Adding grated onion gives nice texture to the sauce and when it’s cooked it gives sweet flavor.
Agree, it’s a bit challenging to grate onion. Some brand of grater works better than others, as well. I have one grater that has a handle for vegetable so I can grate without worrying about my finger. To avoid onion getting separated, you can also keep the core (don’t chop off) when you grate, so it won’t be separated… I hope you understand what I mean…
Hope this helps!
If Sake it not available in my region , by which ingredient I may replace it? Thanks
Hi Marie! You can omit sake if you cannot find it. We only need small portion, and it is not worth buying a new bottle if you only make this dish.
You can use dry shelly as a substitute. If you plan to cook other Japanese food, sake is in many of recipes so you might want to get one. You can find it in Japanese or Asian grocery stores. Hope this helps. 
http://justonecookbook.com/blog/pantry/sake/
Hi Nami,
This is the first time I visit your blog, thanks for your Japanese food recipe and full detail preparation procedure. I loved Japanese food very much, and now I can try myself. Can we use the teriyaki sauce again to cook the chicken? Thanks.
Hi Lf! Welcome to my blog! I’m happy to hear you like Japanese food, and hope my recipes are useful.
About re-using the sauce, I don’t recommend re-using the marinade/sauce from cooking the meat. Plus, most of the liquid/marinade should be evaporated while cooking. Hope that helps. 
Hi, Nami,
Today I tried teriyaki chicken and apple salad, it work. My family all liked it. Thanks again. I will try the other fish recipe.
Hi Lf! Thank you for trying the teriyaki chicken recipe. I’m so happy to hear you liked it!
Hope you like the fish recipe too. Thank you for your feedback!
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