Classic Chicken Teriyaki with Asparagus and Shiitake
- Akihiro Shimo
- Sep 10
- 2 min read
Updated: Sep 19
A traditional Japanese teriyaki made with soy, mirin, sake, and sugar — balanced with fresh vegetables for a complete plate.
Servings: 1
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Chicken
1 boneless chicken thigh (5–6 oz / 150–170 g), skin-on preferred
Pinch of salt and black pepper
Teriyaki Sauce
2 Tbsp soy sauce
2 Tbsp mirin
1 Tbsp sake
1 tsp sugar (adjust to taste)
Vegetables
6–8 asparagus spears, trimmed
1 cup shiitake mushrooms, sliced
1 tsp neutral oil (for sautéing)
Instructions
Prepare Sauce
In a small bowl, mix soy sauce, mirin, sake, and sugar until dissolved. Set aside.
Cook Chicken
Lightly season chicken with salt and pepper.
Heat a skillet over medium, place chicken skin-side down, and sear until golden brown and crisp (about 6–7 minutes).
Flip and cook the other side until almost done through.
Glaze with Teriyaki Sauce
Drain excess fat from the pan.
Add the teriyaki sauce mixture and simmer, spooning over the chicken until the sauce thickens to a glossy glaze.
Remove chicken, slice into strips for presentation.
Cook Vegetables
In a separate skillet (or the same pan after the chicken), sauté shiitake in a little oil until browned.
Add asparagus and cook until tender-crisp. Season lightly with salt.
Plate and Serve
Arrange asparagus and shiitake neatly, place sliced chicken alongside, and drizzle any remaining teriyaki glaze over the chicken.
Nutrition Facts (per serving, approx.)
Calories: 420 kcal
Protein: 33 g
Fat: 22 g (Saturated: 6 g)
Carbohydrates: 18 g
Fiber: 3 g
Sodium: 940 mg
Why It Works
This is the purest form of teriyaki: soy, mirin, sake, and sugar reduced into a lacquered glaze that coats juicy chicken. Using skin-on thigh keeps the meat tender and flavorful, while asparagus and shiitake balance the richness with freshness and earthy depth. Simple, traditional, and elegant — exactly what teriyaki should be.
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