Teriyaki Chicken

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Broadcast date:August 3, 2010

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

・ 2 boneless chicken thighs with skin
・ A little bit of vegetable oil
(to be used on surface of a frying pan)
・ 3 tpsp (27 g) sugar
・ 2 & 1/2 tbsp (about 40 ml) soy sauce
・ 100ml water
・ A little bit of salt


  1. Pierce the chicken with a fork, so it would better absorb the sauce.
  2. Heat a frying pan over medium heat and lubricate its surface with oil. Place the skin side of the chicken onto the pan's surface and pan-fry it until the skin becomes brown. Turn it over and fry it until the other side of the chicken becomes white. Wipe off the oil that comes out of the chicken with paper towels. Add 100 millimeters of water and a little bit of salt, cover the pan with a lid, and simmer it over low heat.
  3. When the chicken is cooked, add sugar and soy sauce and simmer it over low heat. The chicken should be turned over every once and while. It is done when the broth becomes thick.
  4. Slice the chicken when it becomes cool enough so you can touch it. Pour the broth over the chicken after it has been cut.

Cooking Japanese short-grained rice

Cooking Japanese short-grained rice
Ingredients (Serves 4 )

・ 400g Japanese short-grained rice
・ 600 ml water

  1. Dip the colander with rice into a bowl full of water and rinse quickly once. Wash the rice with a little bit of water (How to wash: Grab the rice and rub the grains against each other while drawing a small circle about 10 times). Change water two or three times and drain.
  2. Place the rice in a pot after drained. Add 600 ml of water and leave it for more than 30 minutes until the rice absorbs enough water.
  3. Cover the pot with a lid, and cook it over medium heat. Turn the heat down to low when it comes to a boil and steam begins coming out. Simmer for 12 minutes.
  4. Turn off the heat and let the pan stand for 10 minutes.
  5. Remove the lid and stir the rice with a rice scoop or a large spoon. Don't stir it too much.

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Japanese & Seasonings

Soy sauce is one of Japan's major flavorings. It's said that the traditional sauce is being used in more than 100 countries. It's impossible to talk about Japanese cuisine without mentioning it. Soy sauce and other Japanese seasonings not only add tastes to food but also enhance the flavors with their aromas and colors. They also help keep the food longer.

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