Chicken Teriyaki Bowl

Glossy Teriyaki Glaze — Japan

Real teriyaki is a glaze you make in the pan — soy, mirin, sake, sugar — not a bottled sauce. Shiny, sticky, and done in 25 minutes.

Ingredients

• 700 g — Boneless chicken thighs, skin-on
• 60 ml — Soy sauce (¼ cup)
• 60 ml — Mirin (¼ cup)
• 30 ml — Sake or water (2 Tbsp)
• 25 g — Granulated sugar (2 Tbsp)
• 10 g — Fresh ginger, grated (2 tsp)
• 600 g — Cooked short-grain rice (4 cups)
• 5 g — Toasted sesame seeds (2 tsp)
• 15 g — Scallions, sliced

Step-by-Step Method

1. Mix the glaze. Soy, mirin, sake and sugar in one cup, stirred. The classic ratio is 1 : 1 : ½ with sugar to taste — learn it once, use it forever.
2. Sear skin-side down. Chicken in a cold-to-medium pan, skin down, undisturbed 7–8 minutes until the skin is crisp and golden. Flip for 2 minutes. Drain the fat.
3. Glaze to a lacquer. Sauce and ginger in. Simmer, spooning over the chicken, until it thickens to a shiny glaze that coats the back of the spoon — 3–4 minutes.
4. Slice & serve. Rest 3 minutes, slice thick, lay over rice and spoon the extra glaze on top. Sesame and scallions finish it.

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