Number 15: Teriyaki, Yum Yum


(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.


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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