MARINADE25 MIN
SOY-GLAZED CHICKEN THIGHS
鶏の照り焼き
INGREDIENTS
- 4 boneless, skin-on chicken thighs
- 3 tbsp DOJO soy sauce
- 3 tbsp mirin
- 1 tbsp sake or water
- 1 tbsp sugar
- 1 tsp neutral oil
METHOD
- Pat the chicken dry. Heat the oil in a pan over medium-high and cook skin side down until deeply browned, about 7 minutes. Flip and cook 4 minutes more. Pour off most of the fat.
- Mix the soy sauce, mirin, sake, and sugar. Pour into the pan.
- Simmer, spooning the sauce over the chicken, until it reduces to a glossy glaze that clings, 3 to 4 minutes.
- Rest 2 minutes, slice, and spoon the glaze over. Serve with rice and something green.