Teriyaki Chicken With Plenty of Yuzu Aroma

Name: Teriyaki Chicken With Plenty of Yuzu Aroma
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken thigh meat; 3 tbsp ◆Soy sauce; 3 tbsp ◆Hon-mirin; 3 tbsp ◆Sake; 2 tbsp ◆Sugar; 3 ◆Yuzu slices; 1/2 yuzu worth Julienned yuzu peel

cookpad.japan @cookpad_jp

I was chosen as a recipe tester for Takara brand's "Hon Mirin".
I used yuzu, which I've been really into lately.

Be sure to do Step 3 carefully. This reduces the meat smell and cuts down on the extra calories.
In Step 6, be careful not to burn the chicken. I don't have the confidence not to burn it, so I do it on medium heat.
Adjust the amount of ◆ ingredients based on the amount of chicken meat. The weight of each piece of chicken is different I think. Recipe by rriioo

I was chosen as a recipe tester for Takara brand's "Hon Mirin".
I used yuzu, which I've been really into lately.

cookpad.japan @cookpad_jp

I was chosen as a recipe tester for Takara brand's "Hon Mirin".
I used yuzu, which I've been really into lately.

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Ingredients

2 servings

2Chicken thigh meat
3 tbsp◆Soy sauce
3 tbsp◆Hon-mirin
3 tbsp◆Sake
2 tbsp◆Sugar
3◆Yuzu slices
1/2yuzu worth Julienned yuzu peel

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Steps

1

Combine the ◆ ingredients in a tupperware or other container, and let sit in the refrigerator for about 8 hours. If you're having this for dinner, prepare in the morning.
2

Julienne the yuzu peel. Using a peeler is easy.
3

Use a knife to carefully remove the excess fat and bloody parts from the chicken. Insert cuts into the thick parts to help it cook better.
4

Heat a frying pan and cook with the skin facing down.
5

Once the skin has browned, turn over and reduce to low heat. Add the sake, and cover with a lid to thoroughly cook.
6

Once they've been cooked through, wipe excess oil and add Step 1. Increase the heat slightly and cook down the sauce, turning over and covering with the sauce.
7

Once cooked cut into 2 cm wide pieces and transfer to a serving plate. Top with the julienned yuzu peel. Complete.