Yields: 4 servings
INGREDIENTS
- 1/2 cup mirin, storebought or homemade
- 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.
Credits to: vietworldkitchen.com
