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Homemade Sarku Teriyaki

Author Alena's Home Cooking


  • 3 lbs Boneless skinless chicken thighs (do not trim fat)
  • 1/2 cup water
  • 2 tbsp Cooking Sherry
  • 3/4 tsp or 2 Garlic cloves
  • 1/2 tsp White Pepper
  • 2 Tbsp Kikkoman Soy Sauce
  • 2 Tbsp Grapeseed Oil (any oil)
  • 1/2 Tbsp Baking Soda

Teriyaki Sauce:

  • 1 1/4 cup Chicken Stock
  • 1/3 cup Yoshidas Gourmet Sauce (Or kikkoman Teriyaki Sauce)
  • 1/4 cup Kikkoman Soy sauce
  • 1 clove Garlic
  • 1 slice Ginger root
  • 1/3 cup Brown Sugar
  • 3 Tsp Cornstarch (dissolve with 1 TBSP of cold water)


  1. Marinate the meat:

    Cut the chicken thighs into strips, add it into the bowl of a stand mixer.

    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.

    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.

    Refrigerate overnight or at least 8 hours before cooking.

    Cook the meat:

    Heat a large skillet on high heat, drizzle some oil (depends what size skillet you use) (i used my presto 16" electric skillet and i added about 1/4cup of oil)

    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)

    After both sides are browned, add teriyaki sauce to glaze the meat, again the amount of sauce will depend how much meat you're frying. (i added about 1/2cup for my 16" skillet)

  2. Teriyaki Sauce:

    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.

    Strain the sauce through a sieve to collect all the pieces of garlic and ginger.

    Keep in mind, the sauce will thicken more as it cools.