Homemade Sarku Teriyaki
Ingredients
Marinating Chicken Meat:
- 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)
Yakisoba Noodles:
- 2.5 pounds Yakisoba Noodles (cooked)
- 1/2 cup water
- 1/2 cup Sarku teriyaki sauce
Steamed Vegetables:
- 1/2 head cabbage roughly chopped or shredded
- 2 large carrots cut in circles
- 2 cups Broccoli Florets
- 1/4 cup water
- 1/4 teaspoon Salt
- 1/4 cup Sarku teriyaki sauce
Instructions
Marinate the meat:
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Cut the chicken thighs into strips, add it into the bowl of a stand mixer.
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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.
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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.
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Refrigerate overnight or at least 8 hours before cooking.
Cook the meat:
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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)
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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)
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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)
Teriyaki Sauce:
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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.
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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.
Preparing Yakisoba Noodles:
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Using the same skillet (no need to wash) add pre-cooked Chinese Noodles with 1/2 cup of water.
Cover with a lid to steam for 2-3 minutes, then add 1/2 cup teriyaki sauce. Mix frequently for the noodles to heat through and take off the heat.
How to steam the vegetables for Sarku teriyaki:
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Roughly shred or chop the cabbage and cut the carrots into circles or thick julienne strips.
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Add the vegetables into a preheated skillet, add about 1/4cup of water, and season with a pinch of salt or 1/4tsp.
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Mix, cover with a lid and let it steam for about 3-5 minutes.
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After the Vegetables are about done, add about 1/4cup of the teriyaki sauce, mix again and take off the heat.
Plating:
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Add noodles to a dish, top with chicken meat on one half side and steamed vegetables on another side.
Drizzle extra teriyaki sauce on top if desired and enjoy.
Recipe Notes
Tips to follow to make this recipe a success from your first time:
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- Use boneless, skinless chicken thighs only, using an incorrect cut of chicken such as chicken breast or tenderloins will not give you the same outcome.
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- Do not skip the marinade process. Sure this may require a bit of planning ahead but it is so worth the wait.
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- Following ingredients. Follow the recipe to the T! If you want to get the closest results to the teriyaki at the mall, do not skip out on any ingredients and don't eyeball anything. They are all important.
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- Massage the meat. Using a stand mixer does all the work for you so you don't have to. However, if you do not own a stand mixer, try to massage by hand as much as you can handle.
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- For best results use a Blackstone griddle to cook the chicken or a large skillet such as this Presto electric skillet. Using a larger surface will allow you to cook the chicken faster with less batches so the teriyaki sauce that you add later on will not burn. If you have a giant piece of cast-iron to heat up on the grill, that would work wonderfully too.
Tips for faster and more simplified cooking:
All of the included steps in this post may seem intimidating and a long time to make but the results are so worthwhile. I have made this recipe many times and this is my least favorite way to cook the chicken but when I'm in a complete rush it works great.
I speed things up by frying the chicken in single layer batches in a deep skillet or wok until golden brown and set aside into a different dish without adding the teriyaki glaze.
Then I'd add my second batch of meat to the skillet. Once all the meat is cooked, i add the chicken all together with about 1cup of the teriyaki sauce.
Cook everything together until the teriyaki sauce glazes all the chicken bits and take off the heat.