Sake-Marinated Chicken with Yuzu-Kosho Glaze
Tender chicken thighs marinated in authentic sake and finished with a bright yuzu-kosho glaze, embodying the essence of Japanese izakaya cooking. This japanese-inspired chicken ready in about 135 minutes pairs skin-on, bone-in chicken thighs, sake, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 800g, skin-on, bone-in chicken thighs
- 120ml sake
- 60ml mirin
- 45ml soy sauce
- 15g yuzu-kosho
- 10ml rice vinegar
- 10ml sesame oil
Instructions
- Step 1: Pat chicken thighs dry with paper towels and place in a shallow dish, then pour 120ml sake, 60ml mirin, and 45ml soy sauce over them — ensure each piece is fully coated.
- Step 2: Marinate in the refrigerator for 2 hours, turning once halfway, until the chicken absorbs the liquid and becomes slightly translucent.
- Step 3: Heat a skillet over medium-high heat with 10ml sesame oil until shimmering, then add chicken skin-side down — cook for 5 minutes until golden brown without moving.
- Step 4: Flip chicken and cook for another 8 minutes until internal temperature reaches 74°C (165°F), basting occasionally with the marinade.
- Step 5: Remove chicken from pan, then add 15g yuzu-kosho and 10ml rice vinegar to the pan, stirring until melted and glossy (about 1 minute).
- Step 6: Return chicken to pan, coating evenly with glaze, and cook for 2 more minutes until sauce thickens and coats the chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sake-Marinated Chicken with Yuzu-Kosho Glaze take to make?
Total time is about 135 minutes (120 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sake-Marinated Chicken with Yuzu-Kosho Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sake from drying out.
Can I substitute ingredients in Sake-Marinated Chicken with Yuzu-Kosho Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sake-Marinated Chicken with Yuzu-Kosho Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sake-Marinated Chicken with Yuzu-Kosho Glaze?
Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
