Easy and Delicious Chicken Kijiyaki (Soy Sauce Simmer)
I adapted a recipe that my mother made for me often when I was a child. My mother always used to grill this on a fish grill.
You can make this with just a few ingredients as long as you have chicken. You don't need any garnishes or toppings.
You can make this with breast meat for a light dish, but it may become a little tough. Recipe by Erueru286
Easy and Delicious Chicken Kijiyaki (Soy Sauce Simmer)
I adapted a recipe that my mother made for me often when I was a child. My mother always used to grill this on a fish grill.
You can make this with just a few ingredients as long as you have chicken. You don't need any garnishes or toppings.
You can make this with breast meat for a light dish, but it may become a little tough. Recipe by Erueru286
Cooking Instructions
- 1
Remove any excess fat and sinew from the chicken thighs, and butterfly the thick parts so that it's an even thickness all over. Pierce the skin side several times with a fork.
- 2
Heat some sesame oil in a frying pan, and fry the chicken until browned on both sides, especially the skin. When well browned, take out the chicken.
- 3
Wipe excess oil in the frying pan. Add the sake, mirin, soy sauce, sugar and kombu, and put the chicken back into the pan.
- 4
Put on a lid and simmer over medium heat for about 10 minutes, turning the chicken occasionally. If the sauce is boiling too fast, lower the heat.
- 5
Finsihed! Slice the chicken, pour over the sauce and enjoy. It's great over rice too.
- 6
This is a tri-colored rice bowl that I prepared for my child. Cut the chicken into small pieces and combine with slightly sweetened scrambled eggs and blanched spinach over rice.
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