Chicken Teriyaki

Chicken Teriyaki Recipe

2 servings | time needed: 30 min
Chicken Teriyaki belongs together with sushi to the world’s most popular Japanese dishes. As opposed to sushi, teriyaki chicken is quick and easy to prepare.


500g chicken meat (ideally chicken thighs with skin)
4 tsp soy sauce
4 tsp mirin (or sherry wine if no mirin)
2 tsp sugar
2 tsp flour

We will start with the sauce, 4 tablespoons of soy sauce, 4 tablespoons of mirin, if you don’t have mirin, you can use sherry wine instead, 2 tablespoons of sugar, give it a good stir and that’s it. We can continue with chicken.

We are using some large chicken thighs without bones, but with skin. Shallow cuts will help to cook the meat quicker. We coat the meat with a thin layer of flour and place it skin side down on the hot pan.

Leave it alone for few minutes until the skin starts to turn crunchy. Then after turning the meat over, lower the heat and give it few more minutes with the lid on.

Then we turn the meat again skin down, get rid of the oil, otherwise it will spoil the teriyaki look. Adding in our soy sauce mixture and on a stronger heat we will reduce it to a thick sauce. Turning our chicken over few times, it is gradually getting this golden look. When the meat is cooked, take it out and cut it. We can reduce the sauce a little bit more and when it is nice and thick pour it over the meat.

That’s it, we are done. Best to serve with rice or even with as a burger.

Pork Maki Sushi

Pork Maki Sushi Recipe

Today we will make some amazing sushi rolls with pork meat, currently very popular in our area.


cooked rice (from 450 g white short-grain rice)
3 tbsp rice vinegar
3 tbsp sugar
1 tsp salt
1 pack of nori sheets for sushi

for “filling”:
2 tbsp soy sauce
1 tbsp mirin (or sherry if you don’t have mirin)
1 tbsp sugar
1 larger garlic clove
300 g thinly sliced pork
1 lettuce
optional: mayo, sesame, wasabi

How to

We will start with the rice seasoning. Three tbsp of vinegar, three tbsp of sugar and one tsp of salt. Give it a stir and that’s it.

We cooked the rice in a rice cooker, but you can also use a stove, see our previous video for more info.

When the rice is cooked, we spread it in a flat and wide container. Add our seasoning and need to wait until the rice cools down, otherwise our nori sheets will wrinkle. We can use a fan to speed it up.

We will prepare the meat seasoning now, two tbsp soy sauce, one tbsp mirin and one tbsp sugar.
Mince our garlic, stir and we can continue with the meat.
Our pork is sliced very thin, it will be ready quickly. We add our seasoning, stirr until the sauce evaporates and we’re done.

After washing the lettuce, we need to get rid of water. Cut the cucumber into thin strips.


We prepare space for rolling the sushi. A zip-loc will save us washing up in the end. On a nori sheet we spread the rice evenly, leaving out one edge. You can also use your hand, just dip it into water before touching the rice so it doesn’t stick.
You can add also sesame if you like. Start with the cucumber, then meat and you might want to add also mayonnaise. Lettuce goes last, so that your finger won’t get dirty during rolling.

We can start rolling, it needs to be nice and even, make sure to tuck in the nori sheet. The edge without rice comes last, if it is peeling off, use few rice grains to “glue” it together.
From this amount of ingredients we rolled 5 thick rolls (futomaki).

Prepare a wet cloth for cutting. If you want nice clices, wipe your knife before each cut.


In Japan, this kind of sushi is usually eaten without soy sauce, try instead mixing some wasabi with mayonnaise and dip the sushi in when eating. Amazing!
That’s it, our feast is ready.

How to make perfect Japanese rice in a pot

Miso Soup

Miso Soup Recipe

Miso soup is almost certainly the most eaten soup in Japan. It is the bread-and-butter of Japanese home cooking.


800 ml DASHI stock
150-300 g TOFU
1 tsp dried WAKAME seaweed
1 spring onion
2 tbsp MISO paste

Nanakusa Gayu

Seven Herbs Rice Porridge – Nanakusa Gayu Recipe

7 herbs of spring [春の七草 / Haru no Nanakusa] are the main ingredients for Nanakusa gayu.
These are available in packs in Japanese supermarkets like in the image above. (cost 298 yen each – 5 servings)

Seven Spring Herbs  for Nanakusa-gayu

・Japanese parsley [せり / Seri]
Seri is believed to be effective in appetite improvement, fever, neuralgia and rheumatism.
・Shepherd’s Purse [なずな / Nazuna]
Nazuna is believed to be effective for hypertension, anemia and appetite improvement.
・Cudweed [ごぎょう / Gogyō]
Gogyō is believed to be effective for cough, diuretic.
・Chickweed [はこべら / Hakobera]
Hakobera is believed to be effective for intestinal regulation and pyorrhea.
・Nipplewort [ほとけのざ / Hotokenoza]
Hotokenoza is believed to be effective for body’s internal improvement.
・Turnip [すずな / Suzuna]
Suzuna is believed to be effective for osteoporosis and improving the intestinal environment.
・Radish [すずしろ / Suzushiro]
Suzushiro is believed to be effective osteoporosis and improving the intestinal environment.

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