# Ingredients:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tbsp sake
05 - 1 tsp sesame oil
06 - 1 tsp fresh ginger, grated
07 - 1 garlic clove, minced
→ Teriyaki Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp mirin
10 - 2 tbsp sake
11 - 1 tbsp honey
12 - 1 tbsp water
13 - 1 tsp cornstarch
→ Sake-Glazed Shiitake
14 - 7 oz fresh shiitake mushrooms, stems removed and sliced
15 - 1 tbsp vegetable oil
16 - 2 tbsp sake
17 - 1 tbsp soy sauce
18 - 1 tsp sugar
→ Pasta
19 - 10 oz spaghetti or linguine
20 - Salt, for pasta water
→ Garnish
21 - 2 spring onions, finely sliced
22 - 1 tbsp toasted sesame seeds
23 - 1 sheet nori, cut into thin strips (optional)
# Instructions:
01 - In a mixing bowl, combine chicken pieces with soy sauce, mirin, sake, sesame oil, grated ginger, and minced garlic. Ensure thorough coating, then set aside to marinate for 15 minutes.
02 - In a small bowl, whisk together soy sauce, mirin, sake, honey, water, and cornstarch until a smooth mixture is achieved.
03 - Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti or linguine according to package directions until al dente. Drain the pasta, reserving approximately 1/2 cup of the starchy pasta water.
04 - Heat a small amount of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
05 - Pour the prepared teriyaki sauce into the same skillet used for the chicken. Bring the sauce to a simmer and stir continuously until it thickens, approximately 2 minutes. Return the seared chicken to the skillet and toss to coat thoroughly in the glaze. Keep warm.
06 - In a separate skillet, heat vegetable oil over medium heat. Add the sliced shiitake mushrooms and sauté for 2-3 minutes until they begin to soften. Deglaze with sake, then add soy sauce and sugar. Continue to cook, stirring, until the mushrooms are coated in a glaze and most of the liquid has evaporated, approximately 4 minutes.
07 - Add the cooked pasta to the skillet containing the teriyaki chicken. Toss to integrate the pasta with the chicken and sauce. If the mixture seems too dry, gradually add the reserved pasta water until the desired sauce consistency is reached.
08 - Portion the pasta and chicken mixture onto individual plates. Arrange the sake-glazed shiitake mushrooms on top. Garnish with finely sliced spring onions, toasted sesame seeds, and nori strips, if using.
