Make your own Teriyaki Sauce at home - not only is it easy, fast and more tasty, the marinade infuses into the flesh better. Make a larger batch and store it in the fridge so you have it on hand for a quick meal! Also great to cook on the outdoor grill/BBQ. Though not strictly a 15 minute meal because of the marinating time, I have classified it in 15 minute meals because the cooking and active prep time is less than 15 minutes.
Course: BBQ, Grilling
Cuisine: Asian, Japanese
Author: Nagi | RecipeTin Eats
4tbspTeriyaki Sauce Marinade
4chicken thigh fillets, skinless and boneless (about 5oz/150g each)
Teriyaki Sauce Marinade
2tbspJapanese cooking wine(sake)
Teriyaki Sauce Marinade ("Marinade")
Combine the 4 ingredients in a small saucepan over high heat.
Bring to boil, then turn heat down and simmer until it reduces by half - it should only take 5 minutes or so. The consistency should be like a light syrup. Keep your eye on it - it will start to thicken suddenly!
Bring to room temperature before using.
Combine the Marinade with the chicken and marinate for at least 20 minutes, preferably overnight.
Remove chicken from Marinade but do not discard the Marinade liquid.
Heat oil in non stick pan over medium to medium-high heat. You don't want it too hot because otherwise the sugar in the Marinade will burn before the inside is cooked.
Place the chicken in the pan and cook the first side for around 3 minutes, checking to ensure the skin isn't cooking too quickly. If it is, remove pan from heat and turn the heat down, and add about 2 to 4 tbsp of water to the pan then return to the stovetop. The water slows down the searing process on the skin while still allowing the chicken to cook on the inside.
Turn chicken over and cook the other side. Just before the chicken is finished cooking, add 2 tbsp of water to the pan and and swirl around and mix with the marinade that has come off the chicken. This will make a dark glossy "sauce". Move the chicken around in the pan to coat with this sauce.
The Marinade is a strong flavour so you shouldn't need any extra sauce. But if you do want more, add equal parts of Teriyaki Sauce and water to the pan and allow to come to a simmer and let it cook until the desired consistency.
Serve with rice.
1. To use the Marinade for other purposes, combine 3 to 4tbsp of Marinade per 1lb/500g of meat and marinate for at least 20 minutes, preferably overnight. However, if marinating fish, do not marinate for more than a few hours at most - 20 minutes is enough (otherwise the flavour will overpower the fish).2. The Marinade will keep in the fridge in an airtight container for 3 weeks. You can also freeze it - with or without meat.3. Prep time excludes marinating time.4. Nutrition per serving.