Easy Chicken Japanese “terini”

Name: Easy Chicken Japanese “terini”
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 500 g Chicken Thigh Boneless; 3 tbsp sugar; 2 tbsp ginger; 1 tbsp tomato ketchup; 50 mL soysauce; 1 tbsp water

yujif @yujif_en

Yokohama, Kanagawa, Japan

This is similar to teriyaki, but instead of grilling it is simmering. (“yaki” means grilling and “ni” means simmering in Japanese)
Also, the use of ketchup, which is not normally used in teriyaki, is original to this recipe.
https://cookpad.wasmer.app/recipe/4840825

yujif @yujif_en

Yokohama, Kanagawa, Japan

Saved

Ingredients

30 mins

2 people

500 gChicken Thigh Boneless
3 tbsp sugar
2 tbspginger
1 tbsp tomato ketchup
50 mLsoysauce
1 tbspwater

Saved

Steps

30 mins

1

Pierce the skin of the chicken thigh in several places with a fork.
2

Mix all the seasonings in a saucepan, add the chicken thighs skin-side down and place over high heat.
3

When it starts to simmer, turn the meat over and cook over low heat for 10 minutes, then turn off the heat and leave for at least 10 minutes.
4

Turn up the heat again and when it starts to simmer, flip it over several times to coat it with the sauce.
When the meat is cooked all the way through, it is done.
5

If you like, you can boil down the sauce and pour it over the top.
(The one in the picture was burnt a little too much.)