Punk Rock Foodie: Teri Yakimoto Chicken


LOS ANGELES, January 28, 2014 — Eli Hornyak is a good punker, but he may be an even better chef. His recipe for Teri Yakimoto Chicken is simple and something any punk could prepare.

Scroll below video for recipe.


1 cup Sake

1 cup soy sauce

½ cup light brown sugar

1-1/2 tbsp grated ginger

8 spring onions – chopped, white part only

Splash of Sesame oil

8 Boneless chicken thighs

1/2 tbsp vegetable oil

White rice


Chop the chicken into chunks. Mix sake, sugar, soy sauce, brown sugar, ginger, onions, and sesame oil in a large bowl. Place chicken in bowl and stir to coat chicken. Let the chicken marinate for 25 to 30 minutes.

Add vegetable oil to large skillet or wok and heat over medium heat. Using a slotted spoon, remove chicken from marinade and add to the pan. Fry until chicken appears done on the outside. Pour marinade into pan with chicken and bring to a boil, then reduce heat to low and simmer until the sauce thickens.

Serve over steamed, white rice.

Pairs with: A tallboy of Pabst Blue Ribbon or any fine cold sake.

The Punk Rock Foodie brand is the result of the never-ending genius of Xander Tee. Recipe by Eli Hornyak.

Kevin J. Wells is the Sports Editor for Communities Digital News and also writes about Major League Baseball, punk rock music, and food. Follow him on Twitter @WellsOnBaseball

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