While I was researching this recipe I noticed a common theme. In Japan, people are really busy and many of them live in small homes and or apartments not conducive to outdoor grills.
This means fewer people are grilling their teriyaki and opting for one pot cooking. The trick to making the sauce stick to the chicken is to cook the chicken in a pan/pot while the chicken is cooking. By making the sauce in the same pan as the chicken the flavors keep building.
Quick little pro tip, while the sauce is simmer in the pan, baste the chicken a few times using a spoon to scoop some of the soup and pour it over the chicken. By doing this the sauce will really stick to the chicken on all sides.
Give the recipe a try and be sure to share your results with us.
Ingredients
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup Japanese soy sauce
- 2 tablespoons sugar
- 4 large boneless skinless chicken thighs
- Kosher salt
- Black pepper
- Canola oil
- 1 green onion, green part only, cut into rings and/or ground sansho pepper
Instructions
- Combine the mirin and sake in a small saucepan. Heat over medium-low for 5 minutes, then add the soy sauce and sugar. Stir until dissolved. Adjust the heat to simmer for 20 to 25 minutes, until reduced by about a third and thickened. There should be a very generous 1/2 cup. Set aside to cool and concentrate. Use or store in a jar in the fridge for a week. Return to room temperature before using.
- Rinse and pat the thighs dry with paper towel. Poke it with a toothpick or fork to let flavors penetrate. Sprinkle with salt and pepper. Heat a medium skillet over medium heat. Add a small splash of oil. Cook the thighs, smooth side down, for 3 minutes, or until a little golden underneath. Turn each piece over, lower the heat to medium-low or low, then cover; you want a gently hiss. Cook for 8 minutes, or until just cooked through.
- Add about 2 tablespoons of the sauce. Turn to coat the chicken, increase the heat to medium. Let the chicken cook in the bubbling sauce for 3 to 5 minutes, turning often, until the sauce has coated the chicken with a reddish-brown gloss. The pan will be have some fat from the chicken as well as the cooked down dark-colored teriyaki sauce.
- Transfer the chicken to a plate and let cool for 5 to 10 minutes. Cut across the grain, arrange on a plate and garnish with a sprinkling of green onion and/or sansho pepper. Serve with rice.
Recipe source: Viet World Kitchen
Photo source: Rasamalaysia
