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Shown below is a typical Japanese style Teriyaki Chicken recipe. Teriyaki chicken can be prepared either grilled or sauteed. 

Teriyaki is a culinary technique used in Japanese cuisine. Teriyaki foods are broiled or grilled in a sweetened, thickened soy sauce marinade Teriyaki is served in most Japanese restaurants.

Favorite Teriyaki varieties include salmon, chicken, pork, lamb and beef. Teriyaki hamburgers are also popular.

The word teriyaki is derived from the noun "teri," which refers to the shine or luster given by the sugar content, and "yaki," which refers to the cooking method of grilling or broiling. 

The meat is usually brushed with sauce several times before and during the cooking process.

The teriyaki glaze is traditionally made by heating a mixture of soy sauce and mirin, then adding sugar, honey or fresh pineapple juice. The mixture is then boiled and reduced to the desired thickness. 

The dish is often served with a garnish of chopped scallions, and/or sprinkled with sesame seeds.


1 pound chicken breasts or thighs

2 tbsp sake (rice wine)

5 tbsp soy sauce

5 tbsp mirin (sweet rice wine)

2 tbsp sugar

2 tablespoons minced ginger

1 tablespoon sesame seeds


Poke chicken using a fork. 

Mix sake, soy sauce, mirin and sugar in a bowl. 

Marinate the chicken in the mixture for 30-45 minutes in the refrigerator. 

Heat some vegetable oil in a frying pan. 

Fry the skin side of the chicken on medium heat until the skin is browned. 

Turn the chicken over and fry the other side on lower heat. 

Pour the marinade into the pan. 

Add 1 tablespoon ginger.

Cover pan and simmer until chicken is tender. 

Remove lid and simmer some more until sauce thickens. 

Remove pan from heat. 

Slice the chicken on a serving platter. 

Pour thickened sauce over the chicken. 

Garnish with a bit more ginger, and sprinkle lightly with sesame seeds. 

Serve over steamed white rice, or bean sprouts, or shredded cabbage. 

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