Chicken Teriyaki



2 boneless chicken thighs
1 Tbsp. cooking oil 
3 leaves cabbage 
Mayonnaise, to taste

2 Tbsp. Mizkan Soup Base 
2 Tbsp. Mizkan HONTERI® Mirin Seasoning
1 tsp. cornstarch


Brown Chicken meat in a frying pan with cooking oil, skin side first. When the skin is browned, cover the pan, turn heat down to medium and continue to cook until chicken is done.

Combine the Mizkan Soup Base, Mizkan HONTERI and cornstarch. Drain off excess fat from the frying pan and pour the seasoning mixture over the chicken. Take the chicken out of the pan and slice them into bite size pieces.

Cut cabbage into very fine strips and rinse under cold water to crisp. Drain well. Place a small mound of the cabbage on the center of a serving plate and place the cooked chicken on top. Serve with Mayonnaise to taste.

Makes 4 servings


Chicken Teriyaki
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