Chicken Teriyaki

 

Ingredients

* Chicken thigh: 1 piece

* Salad oil: 1/2 tablespoon

* Mirin: 2 tablespoons

* Soy sauce: 1.5 tablespoons

* Sugar: 1/2 tablespoon

* Salt: to taste

[Side vegetables]

* Green beans (trim the ends)

* Broccoli (separate into florets)

* Broad beans (remove beans from pods)

* Green peas (remove beans from pods)

* Snap peas (remove stems and strings)

Instructions

① Bring a large pot of water to a boil over high heat, and blanch your preferred vegetables one by one for about 2 minutes. Blanch until slightly firm, then drain and let cool. Peel the thin skin off the broad beans after blanching.

② Pat the chicken dry with paper towels, remove any excess fat or sinews if desired, cut into large bite-sized pieces, and lightly sprinkle salt on one side.

③ Add oil to a frying pan, place the chicken skin-side down, and heat over medium heat. Once it starts to sizzle, reduce the heat to medium-low and cook for 10-12 minutes until the skin is golden brown. Flip the chicken over and cook the other side for about 1 minute, then remove from the pan. The key is to let the chicken cook slowly without touching it while it's cooking. Check the browning periodically, and if there are any uneven areas, move the chicken around in the pan to ensure even cooking.

④ Remove any excess chicken fat remaining in the pan. Reheat the pan over high heat, add mirin, and simmer until reduced by half, scraping off any burnt bits. Add soy sauce and sugar, mix well, return the chicken to the pan, and coat it completely. The key is to reduce the mirin first to bring out a thick, mellow sweetness and richness. 

⑤ Place the chicken on a plate, pour the remaining sauce over it, and garnish with vegetables.