• 500g chicken breast or thighs
  • Grated ginger, to garnish (optional)
  • Marinade
  • 2 tbsp sake (rice wine)
  • 4 tbsp soy sauce
  • 4 tbsp mirin (rice wine vinegar)
  • 2 tbsp sugar


  1. Poke chicken using a fork.
  2. Mix all other ingredients in a bowl.
  3. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
  4. Heat some vegetable oil in a frying pan.
  5. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat.
  6. Pour the sauce used to marinate chicken in the pan.
  7. Cover the pan and steam cook the chicken on low heat until done.
  8. Remove the lid and simmer until the sauce becomes thick. Remove from heat.
  9. Slice the chicken and place on a serving plate.
  10. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger, if you would like.
  11. Serve with vegetables on a bed of rice.