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Teriyaki Chicken with Eggplant and Short Rice
A sweet‑savory Japanese‑style teriyaki chicken made with skinless thighs, a homemade reduction of sake, mirin, soy sauces and sugar, finished with toasted sesame seeds and spring onion. Served over fluffy short‑grain rice with optional glazed eggplant and a sprinkle of shichimi pepper for extra flavor.
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Cost Breakdown
Critical Success Points
- • Step 1 – Prepare the chicken
- • Step 2 – Marinate the chicken
- • Step 4 – Make the teriyaki sauce
- • Step 9 – Glaze with teriyaki sauce
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Hot oil can splatter – use a splatter guard if needed.
- • Ensure chicken reaches an internal temperature of 165 °F (74 °C) before serving.
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