Teriyaki Chicken with Eggplant and Short Rice

Ingredients

• 4 pieces Chicken thighs, skinless and boneless (about 800 g total)
• 0.25 tsp Salt (regular table salt)
• 1 tsp Cornstarch (helps keep chicken tender)
• 2 tbsp Vegetable oil (neutral oil for marinating and pan‑frying)
• 5 g Spring onion (scallion) (minced for garnish)
• 70 ml Sake (Japanese rice wine)
• 70 ml Mirin (sweet rice wine)
• 70 ml Light soy sauce (regular Japanese soy sauce)
• 2 tsp Dark soy sauce (adds color and depth)
• 70 g Granulated sugar (sweetens the glaze)
• 1 tsp Toasted sesame seeds (for garnish)
• 1 tsp Shichimi togarashi (Japanese seven‑spice) (optional garnish for heat)
• 2 cups Short‑grain rice (uncooked; yields about 4 servings)
• 1 medium Eggplant (sliced; optional side)

Instructions

1. Prepare the chicken

   Remove skin and bone from the 4 thighs, then make shallow cuts on each piece so the marinade and sauce can penetrate.

   Time: PT5M

2. Marinate the chicken

   Place the chicken in a mixing bowl, add ¼ tsp salt, 1 tsp cornstarch and 1 tbsp vegetable oil. Mix until evenly coated and let rest while you prepare the sauce.

   Time: PT3M

3. Mince spring onion

   Finely mince the 5 g of spring onion (about one stalk) and set aside for garnish.

   Time: PT1M

4. Make the teriyaki sauce

   In a small saucepan combine 70 ml sake, 70 ml mirin, 70 ml light soy sauce, 2 tsp dark soy sauce and 70 g sugar. Bring to a low simmer and cook, stirring occasionally, for 10 minutes until the sauce thickens and becomes glossy.

   Time: PT10M

   Temperature: low heat

5. Preheat the skillet

   Place a large skillet over medium heat and let it warm for about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Add oil to the skillet

   Add 1 tbsp vegetable oil, swirl to coat the surface, and wait until the oil shimmers (about 1 minute).

   Time: PT1M

   Temperature: medium heat

7. Sear the chicken – first side

   Lay the chicken pieces skin‑side down (or the cut side) in the hot pan. Cook without moving for 2 minutes to develop a golden crust.

   Time: PT2M

   Temperature: medium heat

8. Sear the chicken – second side

   Flip the pieces and cook the other side for another 2 minutes.

   Time: PT2M

   Temperature: medium heat

9. Glaze with teriyaki sauce

   Reduce heat to low, pour 3 tbsp of the prepared teriyaki sauce over the chicken, tilt the pan and spoon the sauce over the meat for 2 minutes, flipping several times. Add another 2 tbsp sauce and continue coating for another minute, then remove from heat.

   Time: PT2M

   Temperature: low heat

10. Finish and garnish

    Transfer the chicken to a serving plate, sprinkle with toasted sesame seeds and the minced spring onion.

    Time: PT1M

11. Optional: Teriyaki eggplant

    In the same skillet add a little more oil if needed, place sliced eggplant and cook for 6 minutes, turning halfway. Add 1 tbsp teriyaki sauce midway through cooking and coat evenly.

    Time: PT6M

    Temperature: medium heat

12. Serve

    Place cooked short‑grain rice in bowls, drizzle a little extra teriyaki sauce, top with chicken (and eggplant if using), and finish with a pinch of shichimi togarashi.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

24 g

Carbohydrates

62 g

Fat

18 g

Fiber

2 g