Chicken Thigh Teriyaki Simmer

Name: Chicken Thigh Teriyaki Simmer
Yield: 4 servings
Cuisine: American
Ingredients: 2 ☆Chicken thighs; 1 1/2 tbsp ☆Sugar; 100 ml ☆Mirin; 200 ml ☆Sake; 25 ml ☆Soy sauce; 1 Cabbage (for the bed); 1 Katakuriko

cookpad.japan @cookpad_jp

I wanted teriyaki, but marinating and frying to a golden brown seemed like too much work...

To keep the meat from burning, periodically agitate the pan. If you place this on top of cabbage the sauce will blend in with the cabbage, and you'll be able to eat a lot of it.
If you like, add ginger or garlic to taste. Adjust the flavoring as desired. For about 4 servings. Recipe by Namichi-

I wanted teriyaki, but marinating and frying to a golden brown seemed like too much work...

cookpad.japan @cookpad_jp

I wanted teriyaki, but marinating and frying to a golden brown seemed like too much work...

Saved

Ingredients

4 servings

2☆Chicken thighs
1 1/2 tbsp☆Sugar
100 ml☆Mirin
200 ml☆Sake
25 ml☆Soy sauce
1Cabbage (for the bed)
1Katakuriko

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Steps

1

Cut the chicken into slightly large bite-sized pieces. Coat with katakuriko.
2

Place in a frying pan with the skin-side down. Add the ☆ ingredients and simmer over high heat.
3

Once it comes to a boil, cover with a drop lid, or lay a sheet of aluminum foil on top, and simmer for 10 minutes. Shake the pan from time to time to prevent burning.
4

This is what it should look like after 10 minutes. Decrease to low-medium heat and continue for 5 minutes.
5

Once it's finished, allow it to sit for awhile until the flavors soak in.
6

Transfer to a warm serving plate, top with the sauces and it's complete.