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Japanese: Chicken Teriyaki

Source of Recipe


From "Quick & Easy Favorite Japanese Dishes"






List of Ingredients



• 4 chicken thighs, bone removed
  
• 3-1/2 Tbsp soy sauce
  
• 1 Tbsp sake
  
• 1 Tbsp sugar
  
• 1 Tbsp Mirin (rice wine vinegar)
  
• 1 Tbsp grated fresh ginger
  
• Vegetable oil
  
• Red pickled ginger for garnish, optional
  
• Sansho powder (Japanese pepper), optional
  






Instructions



1. Using a fork, prick skin of boned thighs. Place in shallow glass container. Combine soy sauce, sake, sugar, Mirin, and ginger. Pour marinade over chicken and marinate for at least 20 minutes, refrigerated. Turn chicken and continue to marinate, refrigerated, for at least 20 minutes longer.
   
   
2. When ready to prepare, heat 1 tablespoon oil in a heavy skillet. Take chicken from marinade, reserving marinade for sauce. Place chicken, skin side down, in oil and cook over medium heat until golden brown. Turn chicken over. Cover skillet and cook over very low heat for 5 to 6 minutes.
   
   
3. Remove chicken from skillet and pour off fat. Pour 8 tablespoons of marinade into skillet. Bring to a boil. Add cooked chicken. Cook and stir over low heat to glaze nicely. Remove chicken to a serving platter. Cut into thick slices and serve, drizzling with a small bit of the sauce.
   
   Garnish with red pickled ginger and sansho powder, if desired.
   
   Makes 4 servings.
   
   






Final Comments


If desired, cook ahead, chill well, and serve cold.