Name: Teritama Chicken Steak
Cuisine: 和食
Ingredients: 1 chicken thigh (approx. 300g); 1 tbsp Pure Select® Mayonnaise (for coating the skin); 1 egg; 3g salt (approx. 1% of chicken weight); Black pepper, to taste; 80ml sake (for sauce); 20ml soy sauce (for sauce); 20ml mirin (for sauce); 10g Pure Select® Mayonnaise (for finishing the sauce); Pure Select® Mayonnaise (for plating/garnish), to taste; 1 lettuce leaf

About "Teritama Chicken Steak"

This chicken steak is seasoned with salt and coated with mayonnaise on the skin side to achieve a crispy, savory finish. A fried egg is cooked in the same pan and placed on top of the chicken. Using the savory pan drippings, a teriyaki sauce is made with sake, mirin, and soy sauce, then finished with an extra touch of mayonnaise for a rich, mellow "teritama" sauce. Served on a bed of lettuce and drizzled with the sauce, this hearty dish pairs wonderfully with both rice and bread.

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Tips for Making "Teritama Chicken Steak"

Prep
- Sprinkle salt (approx. 1% of the chicken's weight, about 2.5–3g) evenly over the chicken thigh and let it sit for at least 10 minutes to draw out excess moisture. Pat dry thoroughly with a paper towel.
Prep
- Spread 1 tbsp of mayonnaise thinly over the dried chicken skin using a spoon or palette knife. This acts as both a marinade and cooking oil.
Heat control
- Place the chicken skin-side down in a cold pan without oil, then turn on the heat to medium-low and cook slowly for 6 to 7 minutes. Avoid high heat to prevent burning.
Searing
- Once the pan warms up and the mayonnaise melts, press down lightly with a spatula to ensure contact, then cook slowly while swirling the melted oil around the pan.
Searing
- After cooking the skin side for about 7 minutes until golden, flip the chicken and season the meat side with black pepper. Crack an egg into the empty space to fry, and season with a pinch of salt.
Finishing
- When the bottom of the egg is set but the yolk is still soft, gently place it on top of the chicken, then remove both from the pan to rest on a tray.
Sauce
- Add sake and mirin to the pan, cook over medium heat to burn off the alcohol, then add soy sauce and simmer until slightly thickened.
Sauce
- Return the chicken and egg to the pan and spoon the sauce over them. Finally, add 10g of mayonnaise to the sauce and mix well to create a smooth, creamy teritama sauce.
Plating
- Place a lettuce leaf on a plate, squeeze a little mayonnaise if desired, top with the chicken and egg, and pour the rich sauce generously over it.

Ingredients for "Teritama Chicken Steak"

11 items

* Tap ingredient names to find on Amazon

1chicken thigh (approx. 300g)
1tbsp Pure Select® Mayonnaise (for coating the skin)
1egg
3gsalt (approx. 1% of chicken weight)
Blackpepper, to taste
80mlsake (for sauce)
20mlsoy sauce (for sauce)
20mlmirin (for sauce)
10gPure Select® Mayonnaise (for finishing the sauce)
PureSelect® Mayonnaise (for plating/garnish), to taste
1lettuce leaf

How to Make "Teritama Chicken Steak"

1
Sprinkle salt (approx. 1% of the chicken's weight, about 3g) evenly all over the chicken thigh and let it sit for at least 10 minutes.
2
After 10 minutes, once moisture drawn from the chicken appears on the surface, pat it dry thoroughly with a paper towel.
3
Using a spoon or palette knife, spread 1 tbsp of mayonnaise thinly and evenly over the skin side of the chicken.
4
Without adding any oil to the pan, place the chicken skin-side down (mayonnaise side) into the pan, then turn on the heat.
5
Cook over medium-low heat for 6 to 7 minutes. Once the pan heats up and the mayonnaise begins to melt, press down lightly with a spatula at the very beginning, then continue cooking while swirling the melted oil around the pan.
6
Once the edges turn golden brown, flip the chicken over and season the meat side with black pepper.
7
Crack an egg into the empty space in the pan, sprinkle with a pinch of salt, and fry it.
8
Once the bottom of the fried egg is set but the yolk is still soft, gently place the egg on top of the chicken using a spatula.
9
Remove the chicken and egg from the pan, transfer them to a tray, and let them rest.
10
Add 80ml sake and 20ml mirin to the same pan, and cook over medium heat to thoroughly burn off the alcohol.
11
Once the alcohol smell is gone, add 20ml soy sauce and simmer until the sauce thickens slightly.
12
Return the chicken and egg to the pan, spooning the sauce over them to coat evenly.
13
Add 10g of mayonnaise to the sauce in the pan and mix well to create a rich, creamy teritama sauce.
14
Place a lettuce leaf on a plate, squeeze a small amount of mayonnaise if desired, place the chicken and egg on top, and pour the rich sauce generously over it to finish.

Detailed Commentary on "Teritama Chicken Steak"

* Content organized by topics from the video.

Teritama Chicken with Pure Select Mayonnaise

Hello, I'm Chef Fabio. Today, in collaboration with Pure Select Mayonnaise—a household favorite—we are making an exquisite chicken steak paired with a rich 'teritama' (teriyaki-mayo) sauce and topped with a fried egg. The ingredients are chicken thigh, egg, lettuce, Pure Select Mayonnaise, soy sauce, mirin, sake, salt, and black pepper. I'll show you how to cook the chicken perfectly, along with professional techniques for using mayonnaise in creative ways. This recipe will completely redefine how you think about chicken steak, so please enjoy the video until the end!

Prep: Salting to Concentrate Flavor

Let's start with the prep. We'll salt the chicken thigh, aiming for about 1% of the meat's weight. Since we are using a 250g chicken thigh today, we'll sprinkle 2.5g of salt evenly all over it. Once salted, let it sit for at least 10 minutes. This draws out excess moisture and concentrates the natural umami. After 10 minutes, you'll see a lot of moisture on the surface—enough to drip if you tilt the tray. When it reaches this state, wipe the surface thoroughly with a paper towel. This careful prep makes a huge difference in the final taste.

Pro Tip: Coating the Skin with Mayonnaise

Next, lightly coat the dried chicken skin with Pure Select Mayonnaise. Use a spoon or palette knife to spread it thinly and evenly across the entire skin. This mayonnaise acts as the cooking oil and infuses the chicken with a rich depth of flavor. Pure Select Mayonnaise is made with fresh domestic eggs harvested within three days, ensuring high quality and a mild, smooth taste that is perfect for home cooking. Using mayonnaise as a marinade on the skin is the secret to achieving a crispy texture and deep flavor.

Searing Slowly for a Crispy Finish

Now, let's cook the chicken. Place the chicken skin-side down (mayonnaise side) into a cold pan without adding any oil. Turn on the heat to medium-low and cook slowly for 6 to 7 minutes. Be careful not to use too much heat, as it can burn easily. Once the pan warms up and the mayonnaise begins to melt, press the chicken down gently with a spatula to ensure even contact. Then, swirl the melted oil around the pan and let it cook. The rich egg flavor and umami from the mayonnaise will penetrate the chicken, making it incredibly savory. Season the meat side with black pepper, and after about 7 minutes, when the edges are golden, flip it over. Thanks to the mayonnaise, you'll get an amazingly crispy, beautifully browned skin.

Topping the Chicken with a Soft Egg

After flipping the chicken, cook the meat side while cracking an egg into the empty space of the pan. Frying the egg in the flavorful chicken fat is key to making it delicious. Sprinkle a pinch of salt on the egg. Once the bottom of the egg is set but the yolk is still soft, use a spatula to gently place it on top of the chicken. This creates a visually appealing dish and integrates the rich egg yolk with the chicken steak. Once assembled, remove the chicken and egg from the pan, transfer them to a tray, and let them rest.

Finishing the Ultimate Teritama Sauce

The pan still holds all the delicious chicken fat and juices. We'll use this to make our sauce. First, add the sake and mirin, and cook over medium heat to burn off the alcohol. Once the sharp alcohol smell is gone, add the soy sauce. Simmer until the sauce thickens, then return the chicken and egg to the pan. This reheats the chicken and allows it to absorb the flavors. Spoon the sauce over the chicken and egg to coat them. For the final touch, add a dollop of Pure Select Mayonnaise directly into the sauce and mix well. Because Pure Select is mild and low in acidity, it blends beautifully to create an incredibly smooth, velvety teritama sauce.

Tasting and Versatile Mayo Uses

Place a lettuce leaf on a plate, squeeze a little mayonnaise if you like, plate the chicken steak on top, and pour the rich sauce generously over it. When you cut into it, the soft yolk oozes out and coats the chicken beautifully. Coating the skin with mayonnaise before cooking makes the chicken incredibly juicy and aromatic, pairing perfectly with the sauce and egg. In this recipe, we used mayonnaise in multiple ways: as a marinade, cooking oil, sauce finisher, and salad dressing. Thanks to the mild flavor of Pure Select Mayonnaise, this dish is a crowd-pleaser for all ages. It goes wonderfully with rice, or even sandwiched between bread, so please give it a try!

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