Teriyaki Chicken with Sesame Greens
When I first made this teriyaki chicken many years ago, it was for a small family gathering on a chilly evening. My mother placed a steaming bowl of sesame-dressed greens beside the chicken and said simply, "Balance is everything." The warm, glossy chicken and the cool, nutty greens felt like a gentle conversation on the table. That memory shaped how I approach this dish: harmony in flavor, temperature, and texture. Teriyaki is familiar around the world, yet in Japan it is more than a sauce. Teriyaki is a way to show gratitude to the protein and the land that raised it. The soy and mirin bring umami and a soft sweetness, while the sake adds depth. The sesame greens provide contrast they bring a bright, toasted note and a crisp, leafy texture that balances the richness of the chicken. We cook with the seasons. In spring I choose young spinach or komatsuna for the greens. In autumn a slightly heartier leaf suits best. The principle remains the same: respect the ingredient. We coax flavor slowly. We do not hurry the glaze or burn the sesame. Good flavor takes time, and the quiet of the kitchen is part of the meal. I invite you to move calmly through this recipe. Notice the sound when the chicken meets the pan. Smell the first steam of sauce when it starts to thicken. Arrange the plate with intention. Cooking is a meditation and the dish will reward the care you give it.
Total time
40 min
Servings
4
Difficulty
medium
Prep
20 min
Cook
20 min
Market list
Ingredients
Method
Instructions
Prepare the chicken. Pat the thighs dry with paper towel. Lightly score the skin in a crisscross pattern to help render fat and allow the sauce to cling. Season both sides with a small pinch of salt and freshly ground pepper. We respect the protein by handling it gently.
Make the teriyaki sauce. In a small bowl combine soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. Stir until the sugar is mostly dissolved. Taste for balance. The sauce should be savory with a clear sweetness and warm aromatic lift from the ginger.
Begin the sesame greens. Bring a medium pot of water to a gentle rolling boil. Add a pinch of salt. Blanch the spinach for 15 to 30 seconds until just wilted. The leaves should soften but remain vividly green. Immediately transfer to an ice bath to stop cooking and preserve color and texture.
Finish the greens. Squeeze excess water from the cooled spinach with a gentle press using both hands. Chop into 3 to 4 cm lengths. In a bowl, mix light soy sauce, mirin, sesame oil, and sugar. Add the ground toasted sesame seeds and toss with the spinach until evenly coated. Set aside and keep cool.
Heat the pan. Use a heavy skillet or cast iron. Warm the vegetable oil over medium heat until it shimmers but does not smoke. Place the chicken skin-side down. Listen for a steady, confident sizzle. We are aiming for golden, crisp skin and rendered fat. Do not move the chicken too soon.
Render and crisp. Cook skin-side down for 6 to 8 minutes. The sound of the searing will change as the fat renders and the pitch will lower. When the skin is deep golden and releases easily, flip the thighs and cook on the flesh side for 4 minutes until nearly cooked through.
Add the sauce. Reduce heat to low. Pour the prepared teriyaki sauce into the pan. Spoon the sauce over the chicken. Increase the heat slightly and simmer. As the liquid reduces, it will thicken and become glossy. Notice the aroma deepen and the sauce darken. This is umami concentrating into flavor.
Glaze with care. Continue to spoon the sauce over the chicken as it reduces until it reaches a syrupy consistency, about 3 to 5 minutes. The chicken should be fully cooked and glazed but not burnt. If the sauce becomes too thick before the chicken is done, add a tablespoon of water to loosen and continue to glaze gently.
Rest and slice. Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting lets the juices settle. Slice against the grain into even pieces. Arrange the slices on a warm plate, spooning any remaining glaze over the top for shine and flavor.
Plate with balance. Place a portion of sesame greens beside the chicken. Sprinkle whole toasted sesame seeds and thinly sliced scallions over the chicken. Add a tiny pinch of shichimi togarashi if you appreciate a gentle warmth. Serve with steamed rice and a clear soup for a harmonious dinner.
Kitchen whispers
- ✦Hiro's Notes on Harmony: Use room temperature chicken. Cold meat shocks the pan and can cause uneven cooking. Let chicken sit 15 minutes out of the refrigerator before cooking.
- ✦Technique and Tradition: Toast sesame seeds in a dry pan until fragrant and light brown. Grind roughly for texture. Freshly toasted sesame transforms the greens with warmth and aroma.
- ✦Hiro's Notes on Harmony: Reduce the teriyaki sauce slowly over low heat. Too high a flame will caramelize the sugar too quickly and can become bitter. We seek a glossy, smooth glaze.
- ✦Technique and Tradition: When blanching greens, stop cooking in ice water. This preserves the bright color and a tender-crisp texture that contrasts the rich chicken.
- ✦Hiro's Notes on Harmony: Presentation matters. Arrange food with empty space on the plate. We eat with our eyes first, so let each element breathe.
Nutritional glance (per serving)
520
Calories
42 g
Protein
28 g
Carbs
28 g
Fat
3 g
Fiber
Keizoku wa chikara nari (継続は力なり, Persistence is power). This proverb reminds us that steady effort and patience produce strength and skill. You have taken time to prepare, observe, and finish this meal with care. The calm attention you gave to each step is reflected in the balance of flavors on the plate. Enjoy this dinner slowly and with gratitude.
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