MIKURA Vinegary


Recipe name

Teriyaki Chicken


1 large piece of chicken thigh
★1 Tablespoon Red Vinegar for Sushi and Vinegared Food
★1 1/2 Tablespoons soy sauce
★2 Tablespoons honey
★1 Tablespoon water
1-2 pieces ginger (sliced)
1 Tablespoon oil
Pinch of salt


Step 1.

Season the chicken thighs with a pinch of salt and set aside for 10 minutes.

Step 2.

Heat oil in a skillet, place the chicken thighs skin side down, and grill slowly over low heat. (See tips)

Step 3.

When the skin becomes crispy, turn the chicken over and lightly cook the other side. Wipe off excess oil with paper towel.

Step 4.

Mix all the seasonings marked with ★ well, pour the mixture from the edge of the skillet of Step 2, and add the sliced ginger. Cook the chicken while tossing it with the sauce. It is ready when the sauce is cooked down and becomes thick.


Teriyaki Chicken

rill the chicken slowly over low heat until the skin becomes crispy as shown.

Cook’s Notes

Makes approximately 2 servings.
Adding vinegar to the teriyaki sauce gives a good spice in a sweet taste that you never get tired of. It goes well with steamed rice.

Directed by

Ayako Kadena