Teriyaki Chicken With Plenty of Yuzu Aroma

• 2 Chicken thigh meat
• 3 tbsp Soy sauce
• 3 tbsp Hon-mirin
• 3 tbsp Sake
• 2 tbsp Sugar
• 3 Yuzu slices
• 1/2 yuzu worth Julienned yuzu peel

1. Combine the ingredients in a tupperware or other container, and let sit in the refrigerator for about 8 hours.
2. If you're having this for dinner, prepare in the morning.
3. Julienne the yuzu peel.
4. Using a peeler is easy.
5. Use a knife to carefully remove the excess fat and bloody parts from the chicken.
6. Insert cuts into the thick parts to help it cook better.
7. Heat a frying pan and cook with the skin facing down.
8. Once the skin has browned, turn over and reduce to low heat.
9. Add the sake, and cover with a lid to thoroughly cook.
10. Once they've been cooked through, wipe excess oil and add Step 1.
11. Increase the heat slightly and cook down the sauce, turning over and covering with the sauce.
12. Once cooked cut into 2 cm wide pieces and transfer to a serving plate.
13. Top with the julienned yuzu peel.
14. Complete.

chicken thigh meat, soy sauce, mirin, sake, sugar, yuzu

Taken from cookpad.com/us/recipes/156156-teriyaki-chicken-with-plenty-of-yuzu-aroma (may not work)