Homemade Sarku Teriyaki

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If you’ve gone to one of the larger malls across the US, you may have come across a Sarku Japan Teriyaki place in the mall food court. I’ve fallen in love with their teriyaki chicken from the first time the sample lady gave me a piece on a toothpick to try. Sarku Japan is by far my favorite teriyaki place to eat at but making it at home is even better. Through trial n’ error over the years, i think this recipe is pretty close to the one at the mall.

I complete this chicken teriyaki dish with yakisoba noodles and steamed vegetables because that is how i always ordered it there and i think it goes well together. If you don’t like yakisoba noodles or don’t have any on hand, you can substitute with steamed or fried rice as well.

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Ingredients:

• 3lb Skinless Boneless chicken thighs (do not trim fat)
• 1/2 Cup of water
• 2TBSP of Cooking Sherry
• 3/4tsp or 2 garlic cloves (pressed)
• 1/2tsp of White Pepper
• 2TBSP Kikkoman Soy Sauce
• 2TBSP Grape Seed Oil (or any oil)
• 1/2TBSP of Baking Soda

Instructions:

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1. Cut the chicken thighs into strips, add it into the bowl of a stand mixer.
2. To the meat, add the rest of the ingredients such as 1/2 cup of water, 2Tbsp of cooking sherry, 3/4tsp or 2 cloves of garlic, 1/2tsp of white pepper, 2Tbsp of soy sauce, 2Tbsp of Oil, 1/2Tbsp of Baking Soda.
3. Using the dough hook attachment of the stand mixer, mix the meat for 25-30 minutes on low speed until you get a white sloppy mess.
4. Refrigerate overnight or at least 8 hours before cooking.

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Teriyaki Sauce Ingredients:

• 1 1/4 cup of Chicken Stock
• 1/3cup of Yoshida’s Gourmet Sauce or Kikkoman Teriyaki Sauce
• 1/4cup of Kikkoman Soy Sauce
• 1 clove of Garlic (pressed)
• 1 slice of fresh Ginger Root
• 1/3 cup of Brown Sugar
• 3Tsp of Cornstarch (dissolve in 1Tbsp of cold water)

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Instructions to make the Teriyaki Sauce:

1. In a small saucepan, add of all the ingredients together and bring it to a boil, let it simmer for a few minutes until the sauce thickens.
2. Strain the sauce through a sieve to collect all the pieces of garlic and ginger.
3. Keep in mind, the sauce will thicken more as it cools.
4. Use this sauce for the meat, noodles and vegetables)

***When you are ready to cook the meat, take it out of the fridge, mix again for 5-10 minutes in a stand mixer with the dough hook and let it warm up on the counter top at least 30 more minutes prior to cooking. (Doing this step will help the meat cook more evenly and dissolve more fat as it cooks..***

1. Heat a large skillet on high heat, drizzle some oil (depends what size skillet you use) (i used my presto 16″ electric skillet (linked at bottom of post) and i added about 1/4cup of oil)
2. Add the meat to the preheated skillet making sure no pieces are on top of each other, fry until lightly browned, flip and brown the other side as well (about 5 minutes per side)
3. After both sides are browned, add teriyaki sauce to glaze the meat, fry additional 2-3 minutes for the sauce to stick. Again the amount of sauce will depend how much meat you’re frying. (i added about 1/2cup for my 16″ skillet)
4. Fry the meat in batches, cleaning up the skillet from leftover teriyaki sauce after EACH use because it will burn and ruin the next batch if left behind. (The reason why i use the biggest skillet i own) linked at bottom of post.

Prepparing Yakisoba Noodles:

1. Using the same skillet (no need to wash) add pre-cooked Yakisoba Noodles with a splash of water. Cover with a lid to steam, then add some teriyaki sauce as well. (The amount of water and sauce varies because it all depends on how much you are making) I was making about 2.5lbs of noodles at once and added about 1/2cup of water and 1/2cup of teriyaki sauce. (May add more sauce if you’d like)

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Steam the Vegetables:

• 1/2 Head of a green Cabbage
• 2 large Carrots
• Broccoli (optional)

1. Roughly shred or chop the cabbage and cut the carrots into circles or thick julienne strips.
2. Add the vegetables into a preheated skillet, add about 1/4cup of water, and season with a pinch of salt. Mix, cover with a lid and let it steam for about 3-5 minutes.
3. After the Vegetables are about done, add about 1/4cup of the teriyaki sauce, mix again and take off the heat.

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Serve right away or save it for later. This teriyaki chicken, yakisoba noodles and steamed vegetables reheat wonderfully.

Glaze with more Teriyaki sauce before serving if desired.

Enjoy!

If you make this recipe, do me a favor and leave a comment, tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

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Here’s the link to the Electric skillet that i own. I use it outdoors in the summer time to fry everything. 🙂