1.Teriyaki Chicken



1 boneless chicken thigh

Green lily flower amount

1 small yellow pepper

Japanese pepper powder

Teriyaki sauce:

30㏄of Wine

30㏄of  Soy sauce

30㏄ of Mirin



1 Wash the chicken thighs, sprinkle some salt and leave it for 10 minutes

2 Then rinse with 5% alcohol (mixed with 5㏄ wine and 100㏄ water) and clean off the water.

3 Use a knife to cut the thick meat and tendons to make the chicken easier to cook and prevent the chicken from shrinking.

4 Mix all the teriyaki sauce ingredients well, blanch the green lily flower and drain and set aside.

5 Heat up oil in a pan, add the chicken thighs (the skin side is facing down) and fry until its about 7-8/10 cooked

6 When both sides are browned, add the small yellow peppers and fry them slightly, then add in the prepared teriyaki sauce and cook until the sauce thickens.

7 Take out the chicken thighs and cut into small pieces and serve on a plate. Drizzle with the remaining sauce in the pan

8 Place in the green lily flower and small yellow pepper and then evenly sprinkle the Japanese pepper powder on the chicken.


2.Teriyaki Chicken Drumsticks



1 boneless chicken thigh

1/4 teaspoon of white sesame seeds


2 tablespoon of teriyaki sauce

1 tablespoon of mirin



1 Add in boneless chicken thighs to all the marinade. Mix well and marinate for about 10 minutes. Once done, set it aside.

2 Preheat the oven to 180°C, put the chicken legs in and roast for about 10 minutes until the surface is golden and ripe before taking it out.

3 Sprinkle with white sesame seeds while it is hot, cut into pieces and serve on a plate (can be decorated with lettuce and tomato slices).


3.Teriyaki Pork Rice Bowl



100 grams of Inner muscle

1/3 of  green pepper

1/3 of red sweet pepper

1/3 of yellow sweet pepper

Hot rice

Ripe white sesame seeds


1 tablespoon of soy sauce

1 tablespoon of sugar

2 tablespoon of rice wine



1 Slice the muscle; wash the green pepper, red sweet pepper and yellow sweet pepper and cut into small pieces before setting them aside.

2 Heat up a pan with oil, add in the green peppers, red sweet peppers and yellow sweet peppers and stir-fry slightly. Place them on a plate and set aside.

3 Put oil in the original pot to stir-fry the muscle slices in the inside until the color changes. Then, add in the seasonings and stir-fry

4 Spread the green peppers and sweet peppers on the hot white rice, put the meat slices on top and sprinkle cooked white sesame seeds on it.


4.Teriyaki Chicken Drumstick Don



1 boneless chicken thigh

3 okra

White rice


36㏄ of Soy sauce

25 cc of Mirin

20cc of Rice wine

10g of Sugar



1 Put the rice in a large bowl and set aside.

2 Mix all the seasonings and mix well with the teriyaki sauce.

3 Heat up a pan with salad oil. Add the okra and fry it slightly before taking it out. Put the chicken pieces in the original pan and fry until they are evenly colored

4 Add in the teriyaki sauce  and cook until the sauce has thicken and the chicken pieces are cooked, then turn off the heat.

5 Place the teriyaki chicken nuggets and okra of on the white rice and then pour some sauce.

5.Teriyaki lotus root slices



A. 220 grams of lotus root slices, 1 tablespoon of wolfberry

B. 1 section of ginger, 1/2 onion, 1 green onion


100cc of Soy sauce

1 tablespoon of sugar

50cc of Mirin

50cc of Sake

100cc of Water

A pinch of salt

White pepper



1 Slice the ginger, onion and green onion. Peel and slice lotus root and soak in water to remove the starch.

2 Pour 1 tablespoon of oil into the wok and heat it up. Add the ingredients of Step 1 and sauté on medium heat. Add in all the seasonings and cook for about 15 minutes on medium to low heat.

3 Put the lotus root slices into the teriyaki sauce and cook for about 15 minutes on medium-low heat until it softens. Finally, remove the serving plate and add wolfberries to decorate.


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