Teriyaki Chicken with Eggplant and Short Rice
Teriyaki Chicken with Eggplant and Short Rice is a medium Japanese recipe that serves 4. 520 calories per serving. Recipe by Morgane Recipes on YouTube.
Prep: 8 min | Cook: 24 min | Total: 42 min
Cost: $10.37 total, $2.59 per serving
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
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
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
Mince spring onion
Finely mince the 5 g of spring onion (about one stalk) and set aside for garnish.
Time: PT1M
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
Preheat the skillet
Place a large skillet over medium heat and let it warm for about 2 minutes.
Time: PT2M
Temperature: medium heat
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
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
Sear the chicken – second side
Flip the pieces and cook the other side for another 2 minutes.
Time: PT2M
Temperature: medium heat
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
Finish and garnish
Transfer the chicken to a serving plate, sprinkle with toasted sesame seeds and the minced spring onion.
Time: PT1M
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
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
Dietary info: Contains gluten (soy sauce), Contains alcohol, High protein, Not vegetarian
Allergens: Soy, Alcohol
Ingredient Substitutions
- Instead of Chicken thighs, skinless and boneless: boneless chicken breast
- Instead of Salt: sea salt
- Instead of Cornstarch: potato starch
- Instead of Vegetable oil: canola oil, sunflower oil
- Instead of Spring onion (scallion): chives
- Instead of Sake: dry sherry
- Instead of Mirin: sweet rice wine
- Instead of Light soy sauce: tamari (gluten‑free)
- Instead of Dark soy sauce: regular soy sauce with a dash of molasses
- Instead of Granulated sugar: honey (use less)
- Instead of Toasted sesame seeds: black sesame seeds
- Instead of Shichimi togarashi (Japanese seven‑spice): red pepper flakes
- Instead of Short‑grain rice: sushi rice, calrose rice
- Instead of Eggplant: zucchini
Equipment Needed
- Cutting board
- Sharp chef’s knife
- Mixing bowl
- Measuring spoons
- Measuring cup (liquid)
- Small saucepan or skillet for sauce
- Large skillet or frying pan
- Spatula or kitchen tongs
- Whisk or wooden spoon
- Serving plate or bowl
Critical Steps — Do Not Skip
- Step 1 – Prepare the chicken
- Step 2 – Marinate the chicken
- Step 4 – Make the teriyaki sauce
- Step 9 – Glaze with teriyaki sauce
Chef Tips from the Video
- A cast‑iron skillet gives the best sear and flavor retention.
- Add a teaspoon of rice vinegar to the sauce for a subtle brightness.
- If you need a gluten‑free version, substitute light soy sauce with tamari.
Troubleshooting
Sauce is too thin
Continue simmering on low heat, stirring frequently, until it reduces to the desired consistency.
Chicken becomes dry
Do not over‑cook; keep the final glaze step on low heat and remove the chicken as soon as it’s glossy and caramelized.
Sauce burns or sticks to pan
Use a non‑stick saucepan or keep the heat low; stir constantly and add a splash of water if it starts to stick.
Storage
Refrigerator: Store cooked chicken and sauce in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken (separated from sauce) for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The teriyaki sauce can be prepared up to 2 days ahead and kept refrigerated; re‑heat gently before using.
- Marinate the chicken for up to 30 minutes before cooking for deeper flavor.
- Cook the rice in advance and re‑steam before serving.
Last updated: August 20, 2026
