There are a lot of variations out there for Teriyaki so I did a little searching. In the end I found the most authentic or original teriyaki recipe I could find. I tragically discovered I only had low sodium soy sauce but I went ahead hoping it wouldn’t matter a lot.
1 tablespoon cooking oil
1/2 cup shoyu (Japanese soy sauce)
1/4 cup mirin
1/4 cup sake
3 tablespoons cane sugar
1/2 inch ginger sliced thick
2 cloves of garlic, crushed
4 boneless chicken thighs
green onion, green part only, cut at an angle into 1/4 inch segments (for garnishment)
Add oil to frying pan and heat to medium high heat, Add chicken breast side down and braise before removing and setting aside.
Reduce heat and add crushed garlic to the pan, cook until aromatic and slightly browned, add soy sauce, mirin, sake, sugar and sliced ginger to man and mix to until sugar dissolves and it comes to a light boil. Reduce heat and simmering boil until about half of the liquid has reduced, 15-20 minutes.
Increase heat to Medium and add reserved chicken back into the sauce pan and cook chicken for 5 minutes on each side until nearly all of the sauce has reduced and begins to darken, turn chicken more frequently and slightly decrease the heat as it further reduces and remove at the end of the reduction, all of the sauce should pretty much be on the chicken and it should be thick and dark. Remove chicken before it begins to burn.
Serve with rice.