I learned how to make homemade teriyaki sauce from Adam Liaw on youtube years ago and haven’t bought store-bought stuff since. Your homemade sauce has much less sugar and is so easy to make – it takes about 5 minutes and you can adjust the sugar levels to your preferred level of sweetness.
For the slaw, you can slice the vegetables up yourself or buy ready-cut Japanese slaw (or any mixed vege pack) from the supermarket.
WATCH VIDEO: if you’re a visual learner, watch me make it here!
Teriyaki Chicken Bowl (under 30 minutes)
A bottle of homemade Teriyaki Sauce (5 min)
- 1 cup rice I recommend Thai Jasmine
- 250 ml soy sauce
- 200 ml mirin
- 200 ml sake
- 50g-100g White sugar (add more if you prefer it sweeter)
- 4 Chicken thighs
- Neutral oil
- Toasted sesame seeds optional – garnish
Slaw (shortcut: buy ready cut 'slaw' mix in a bag)
- Purple cabbage thinly sliced
- White cabbage thinly sliced
- Carrot grated
- Cucumber thinly sliced
- Onion (preferred: red)
- Kewpie mayo
- Chilli flakes
Cook your rice & cut up slaw
- Slice your slaw ingredients finely. Toss together and set aside to serve at the end.
- Cook your rice. Rinse & drain your rice to wash off the excess starch. Repeat 3-4 times until the water looks clearer. Place in a rice cooker. The rice : water ratio for Jasmine rice = 1 cup rice: 1¼ cup water. So if you're adding 2 cups of rice, then add about 2½ cups water. When the rice is done, use a spatula or fork to fluff it up and let it rest with the lid open for 5 minutes before serving.
- Add all sauce ingredients to a small pot on low heat. Taste and add sugar, adjusting to your level of sweetness. Stir until sugar is dissolved. When done, set aside to cool and pop into a glass jar/wine bottle. This will keep for years.
Cook chicken in teriyaki sauce
- Cut your thighs into medium-sized pieces (no smaller as they'll shrink as they cook in the pan).
- Grab a pan and turn your stove to medium-high heat. Wait for your pan to get hot enough (this is crucial). It's hot enough when you can see the pan steaming a little. To test, throw a drop of water onto the pan. If it sizzles, it's hot enough.
- Add oil. Add your chicken to the pan. Cook so all sides are golden but not yet cooked through. Then add teriyaki sauce to the pan. Coat the chicken in the sauce for 1-3 minutes as the sauce starts to thicken. You'll know when it's done – you'll get a glossy, thicker coat!
- Dish up with rice, slaw, chicken and kewpie mayo. Garnish with sesame seeds. Enjoy!