Komeda-Style Teriyaki Chicken Sandwich

Name: Komeda-Style Teriyaki Chicken Sandwich
Yield: Serves 1 serving
Ingredients: 1 boneless, skin-on chicken thigh; 2 slices sandwich bread (thick-cut, mountain-shaped if available); Shredded cabbage, as much as you like; 3 tablespoons soy sauce (45 ml); 3 tablespoons mirin (45 ml); 1 teaspoon sake (5 ml); 1 1/2 tablespoons sugar (about 18 grams); 1 teaspoon honey (7 grams); Mayonnaise, as much as you like

さきめし @kyo_no_gohan

Ranked #1 in popular searches for 'Teriyaki Chicken Sandwich'! (2020.4.19)
You can enjoy that famous flavor at home, no need to visit the restaurant.
Recipe background:
I wanted to recreate the taste of Komeda's sandwich at home, so I came up with this recipe! (Inspired by their grilled chicken hot sandwich)

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Ingredients

Serves 1 serving

1boneless, skin-on chicken thigh
2 slicessandwich bread (thick-cut, mountain-shaped if available)
Shredded cabbage, as much as you like
3 tablespoonssoy sauce (45 ml)
3 tablespoonsmirin (45 ml)
1 teaspoonsake (5 ml)
1 1/2 tablespoonssugar (about 18 grams)
1 teaspoonhoney (7 grams)
Mayonnaise, as much as you like

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Steps

1

Place the chicken thigh skin-side down in a skillet and cook until the skin is crispy. Flip and cook both sides.
2

Once both sides are mostly cooked, add all the ● sauce ingredients to the pan. Cover and simmer on low heat until the chicken is cooked through.
3

When the sauce has thickened slightly, turn off the heat and set aside.
4

Toast the bread slices in a toaster until golden brown (I prefer it toasted!).
5

Place shredded cabbage on one slice of toasted bread. Drizzle a little of the leftover sauce from the pan over the cabbage.
6

Add mayonnaise, then place the cooked chicken thigh on top. Add more shredded cabbage and another drizzle of mayonnaise if you like.
7

Top with the second slice of toasted bread to make a sandwich. Enjoy!