Teriyaki is, alongside katsu curry, one of my husband's favourite Japanese dishes. I think it's pretty popular although not many people cook it at home, perhaps because it sounds like it might be complicated, but it is really one of the simplest meals that I make.
This time I made it into bentos for lunch, but it makes a fabulous dinner as well.
I got the ratios for teriyaki sauce from Harumi Kurihara's book "Japanese Home Cooking", but as there's only two of us and this is just lunch, this is half the amount from her recipe. Pop 100ml mirin into a saucepan and heat up for a few minutes, then add 50ml shoyu (Japanese soy sauce) and 1 tbsp of caster sugar and simmer for a couple more minutes. That's it - teriyaki sauce.
De-bone a couple of chicken thighs and pan fry with just a suggestion of oil wiped around the pan. Do the skin side first and cook without moving until the skin is really nice and crispy, then flip them and cook for a few more minutes before pouring the teriyaki sauce into the pan and leaving them to gently bubble away for five or so minutes.
Put the chicken to one side to rest and keep the remaining sauce to drizzle over the chicken and rice, once they're in the bento.
Cook some rice (good instructions for stove-top steamed rice here) and a couple of vegetable sides to go with it. I've done sesame chard leaves and steamed chard stems. In the box I added a couple of cherry tomatoes and a small handful of grapes for variety and extra vitamins.