Pin This teriyaki chicken pasta has become my weeknight secret weapon, combining the savory depth of Japanese teriyaki with the comfort of Italian pasta. The sake glazed shiitake mushrooms add an umami punch that elevates this fusion dish beyond ordinary weeknight meals.
I first created this recipe when trying to use up leftover sake from a dinner party. My family was skeptical about the pasta teriyaki combination but now request it almost weekly claiming it's better than our local Japanese fusion restaurant.
Ingredients
- Boneless skinless chicken thighs: these stay tender and juicy even with high heat cooking and absorb marinade beautifully
- Soy sauce: provides the foundation of umami flavor look for naturally brewed varieties for best taste
- Mirin: adds subtle sweetness and glaze choose genuine mirin not mirin flavored condiment
- Sake: tenderizes meat and adds complexity cooking sake works perfectly fine here
- Fresh ginger: brightens the sauce select firm knobs with smooth skin
- Shiitake mushrooms: deliver meaty texture and earthy flavor choose ones with thick caps and no slimy spots
- Pasta: use spaghetti or linguine for best sauce adherence quality bronze die pasta works wonderfully
- Honey: balances the saltiness with natural sweetness raw honey adds subtle floral notes
Instructions
- Marinate the Chicken:
- Combine chicken pieces with soy sauce mirin sake sesame oil ginger and minced garlic in a bowl ensuring each piece is well coated. Allow to marinate for at least 15 minutes while you prep other ingredients. The marinade not only flavors but tenderizes the chicken through the action of the sake and ginger.
- Prepare the Teriyaki Sauce:
- Whisk together soy sauce mirin sake honey water and cornstarch in a small bowl until completely smooth with no cornstarch lumps. This homemade teriyaki will be far less sweet and more complex than store bought versions with the cornstarch creating the perfect clingy texture for coating both chicken and pasta.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Add pasta and cook until just al dente about 1 minute less than package directions suggest. Before draining reserve 1/2 cup of starchy pasta water to help emulsify the sauce later.
- Sauté the Chicken:
- Heat a large skillet over medium high heat until very hot then add a small amount of neutral oil. Add marinated chicken pieces in a single layer being careful not to overcrowd the pan which would cause steaming instead of browning. Cook undisturbed for 2 minutes then flip and continue cooking until golden brown and cooked through about 3 4 more minutes.
- Create the Teriyaki Glaze:
- Pour the prepared teriyaki sauce mixture into the hot pan after removing chicken. It will immediately begin to bubble and thicken. Stir constantly for about 2 minutes until the sauce becomes glossy and coats the back of a spoon. Return the chicken to the pan and toss to thoroughly coat each piece with the sticky glaze.
- Prepare Sake Glazed Shiitake:
- In a separate skillet heat vegetable oil until shimmering. Add sliced shiitake mushrooms in a single layer and let them cook undisturbed for about 1 minute to develop golden edges. Stir and continue cooking for another 1 2 minutes until they begin to soften. Add sake soy sauce and sugar which will bubble vigorously. Continue cooking stirring frequently until mushrooms absorb most of the liquid and develop a beautiful shiny glaze.
- Combine Components:
- Add the drained pasta directly to the skillet with teriyaki chicken. Using tongs gently toss everything together ensuring pasta gets evenly coated with sauce. If the mixture seems dry add reserved pasta water a tablespoon at a time until you achieve a silky sauce that clings to both pasta and chicken.
- Plate and Garnish:
- Divide the pasta among warmed plates twirling it into neat mounds. Top each serving with sake glazed shiitake mushrooms arranging them artfully over the pasta. Sprinkle with sliced spring onions toasted sesame seeds and optional nori strips for color contrast texture and additional umami notes.
Pin The sake is truly the secret ingredient in this recipe. While many home cooks might be tempted to skip it I discovered that even a small amount transforms both the chicken and especially the mushrooms. The alcohol cooks off leaving behind a complex sweetness that store bought teriyaki sauces simply cannot replicate. When I first served this to my Japanese neighbor she immediately asked about the sake brand I used noting how authentic the flavor was.
Make Ahead Options
This dish components can be prepared separately up to a day in advance making dinner assembly lightning fast. Marinate the chicken overnight for even deeper flavor penetration. The teriyaki sauce can be mixed and refrigerated for up to a week and the mushrooms can be prepped and sliced ahead of time. Just before serving reheat the chicken and sauce together adding a splash of water if needed then toss with freshly cooked pasta and top with quickly sautéed mushrooms for the best texture and flavor.
Ingredient Substitutions
No sake available? Use dry sherry or even white wine with a pinch of sugar as a reasonable substitute though the flavor profile will be slightly different. Mirin can be replaced with a mixture of 1 part rice vinegar to 3 parts sugar dissolved in warm water. For a gluten free version use tamari instead of soy sauce and your favorite gluten free pasta. Chicken breasts can substitute for thighs but reduce cooking time slightly to prevent drying out. Vegetarians can use firm tofu or tempeh marinated the same way as the chicken with excellent results.
Cultural Context
This dish beautifully represents the growing trend of Japanese Italian fusion cuisine that has been popular in urban centers of Japan for decades. The combination might seem unusual to Western diners but the marriage of umami rich Japanese ingredients with Italian pasta traditions creates something truly special. Teriyaki sauce with its sweet soy base actually pairs remarkably well with pasta creating a silky coating similar to how traditional Italian sauces cling to noodles. The addition of sake glazed mushrooms brings in traditional Japanese cooking techniques that highlight the natural flavors of ingredients.
Serving Suggestions
Serve this dish with a simple side of steamed edamame sprinkled with sea salt for a true Japanese inspired starter. A light cucumber salad dressed with rice vinegar makes a refreshing counterpoint to the rich flavors of the main dish. For a beautiful presentation serve the pasta in wide shallow bowls allowing the glazed mushrooms to be showcased on top. A chilled sake or crisp Sauvignon Blanc makes the perfect beverage pairing bringing out the complex umami notes in both the chicken and mushrooms.
Seasonal Adaptations
Spring version substitute tender asparagus tips for some of the mushrooms Summer variation add julienned zucchini and yellow squash to lighten the dish Fall adaptation incorporate roasted kabocha squash cubes for seasonal sweetness
Pin Enjoy this flavorful fusion dish that's both comforting and exciting. It's sure to become a favorite for busy weeknights and special occasions alike.