Umami-Infused Chicken Teriyaki
When I think of chicken teriyaki I remember evenings at my grandmother's countryside house. She would light a small charcoal brazier and the scent of caramelized soy would drift through the paper screens. We did not rush then. The sauce was made with simple, honest ingredients and an attention to timing that made every bite warm and memorable. This version is an umami-infused adaptation I created for my family. I like to add a short soak of kombu and dried shiitake to the base of the sauce so the flavor deepens without becoming heavy. Umami is the quiet backbone of the dish. It shows respect for nature's gift and brings harmony to sweet, salty, and savory notes. Washoku teaches us balance in taste, texture, and presentation. Here you will find tender, caramelized chicken with a glossy sauce that clings to each bite. Take your time with the sauce reduction. The patient simmer will concentrate flavor and create the shine that makes our meal comforting and beautiful. Please slow your breathing as you cook. Treat each step like a small ceremony. Listen to the sizzle, watch the glaze form, and be grateful for the seasonal vegetables you serve alongside. Cooking is a way to give thanks and to share harmony with those who gather at your table.
Total time
40 min
Servings
4
Difficulty
medium
Prep
20 min
Cook
20 min
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Ingredients
Method
Instructions
Prepare the umami dashi. Lay the kombu and dried shiitake in a small bowl and pour 200 ml warm water over them. Let them rest for 20 minutes so the sea and mushroom aromas gently infuse the liquid. This quiet step will deepen the sauce without harshness.
While the dashi is soaking, pat the chicken thighs dry with paper towel. We slice with respect for texture, so if you prefer, score the skin lightly. Season both sides with a small pinch of salt and pepper to help flavor penetrate.
Mix the teriyaki base. In a bowl combine 60 ml soy sauce, 40 ml mirin, 40 ml sake, 2 tbsp brown sugar, grated ginger, and optional grated garlic. Remove the kombu and shiitake from the soaked water, reserve the liquid, and add 60 ml of that liquid to the sauce bowl. Taste gently to balance sweet and savory.
Heat a wide skillet over medium heat and add 1 tbsp oil. Place the chicken skin-side down. Listen to the sizzle as it begins; when the sound becomes a steady lower pitch the skin is rendering and browning. Do not move the chicken too soon. Allow 6 to 8 minutes for deep color and crispness.
Flip the thighs and lower the heat to medium-low. Cook the meat side until nearly done. The internal color should move from bright pink toward pale ivory. We are aiming for tenderness and moisture, not dryness.
Pour the prepared sauce into the pan. The liquid will hiss softly. Tilt the pan and spoon the sauce over the chicken so each piece bathes in umami. Bring to a gentle simmer. Do not allow a violent boil, which will toughen the meat.
Mix 1 tsp potato starch with 1 tbsp warm water until smooth. When the sauce has reduced and is aromatic and slightly syrupy, stir the starch slurry into the pan. The sauce will thicken and take on a glossy sheen. Watch it; the change happens quickly.
As the glaze clings to the chicken, use a spatula to spoon it repeatedly over the thighs. The aroma should be rich, with sweet caramel notes and a rounded savory depth from the kombu and shiitake. If the glaze becomes too thick, add a teaspoon of warm water to loosen and continue glazing.
Remove the chicken to a cutting board and let it rest for 3 minutes. Resting allows juices to redistribute. Slice into even pieces, cutting against the grain for tender bites, and arrange over steamed rice or on a serving plate.
Finish with thinly sliced spring onion, toasted sesame seeds, and a small portion of pickled ginger at the side. Serve immediately. Pause, breathe, and enjoy the moment you created for yourself and your guests.
Kitchen whispers
- ✦Hiro's Notes on Harmony: Use the kombu and shiitake soak to build umami. You do not want a strong kelp taste, only a rounded depth. Remove kombu before the liquid reaches a simmer to avoid bitterness.
- ✦To achieve a silky glaze, dissolve your starch fully before adding. Stir slowly and watch the shine form. A glossy surface is a sign of balanced sugar and stock reduction.
- ✦If using skin-on thighs, render the skin slowly on medium heat. The sound will change and the fat will become clear. This patience gives you crisp skin and moist meat.
- ✦We eat with our eyes first. Arrange slices with negative space on the plate, and place garnishes purposefully. A small mound of pickled ginger brings balance and cleanses the palate.
- ✦Leftover sauce can be refrigerated for two days and used to glaze vegetables or tofu. Reheat gently; never boil aggressively.
Nutritional glance (per serving)
640
Calories
38 g
Protein
68 g
Carbs
22 g
Fat
2 g
Fiber
Isogaba maware (More haste, less speed). This proverb reminds us that rushing often brings setbacks. By taking calm, measured steps while making this umami-infused teriyaki you allow flavors to develop and textures to become harmonious. Your patience is the ingredient that transforms simple elements into a meal of comfort and gratitude.
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