Number 15: Teriyaki, Yum Yum

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(Zucchini-eggplant-mushroom stirfry, apple slices, teriyaki chicken on rice)

Another bento that I look forward to: teriyaki chicken! I made enough for three meals, two of which ended up being in a bento. My brain is kind of dead right now and can’t think of anything substantial to say, so let’s just get to the recipe, shall we?

Homemade Teriyaki Chicken (3 servings)

  • 3 pieces of chicken thighs, bones removed
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • flour
  • 1/4 cup water
  • 1 tbsp sugar
  1. Place chicken on cutting board with skin facing down; make a few shallow cuts
  2. Pour 1 tbsp mirin and 1 tbsp soy sauce onto the chicken; leave it for 10 minutes
  3. Cover both sides of chicken with a bit of flour; pat off excess flour
  4. Heat oil over medium heat in frying pan
  5. Place chicken, skin-side down, into pan and cook until skin is nicely browned; flip and cook the other side
  6. Mix water, 2 tbsp mirin, 2 tbsp soy sauce and sugar
  7. Pour mixture into pan; flip the chicken so that both sides absorb the sauce evenly
  8. When sauce thickens, remove from heat

This is so easy to make that it seems almost commonsensical.

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One comment

  1. Kat

    Just found your website tonight and am purusing it for recipes! ^^ And the bento here looks wonderful! I was wondering though, if you might publish what kind of sauce and what-nots you used for the zuch-plant-shroom stirfry? I LOVE to cook, but am just helpless w/o a recipe. Thanks for having such a lovely blog to help me and others like me out!

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