Teriyaki Chicken

• 50 ml Sake
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp Vinegar
• 1 Green tops of a Japanese leek (for example)
• 1 Sansho pepper (if you'd like)
• 1 Chicken thigh
• 1/2 tbsp Oil

1. Here, I used the tougher green tops of a leek, so I sauteed them in a frying pan with a little oil and salt (not listed).
2. I used the same pan for the following steps with the chicken.
3. Warm the frying pan over medium-high heat, and add a little oil.
4. Place the chicken thigh skin side down.
5. It'll brown evenly if you press down the chicken as it's cooking.
6. Saute until the skin turns golden brown and crispy, while wiping excess oil from the pan.
7. When your chicken resembles the photo here, flip it over.
8. Pour in the combined teriyaki sauce, and cover with lid to simmer.
9. When the sauce has reduced to resemble the photo shown here, remove the lid.
10. Coat the chicken with the sauce.
11. Then wait to let the sauce simmer a little bit more, just until it is on the verge of scorching.
12. The glossiness of the sauce will remain even after the dish cools down.
13. Slicing the chicken vertically will be easier while it is still hot.
14. However, you'll also be able to slice it on the diagonal once it has cooled.
15. Place the chicken on a bed of sauteed leeks.
16. You could also enjoy this dish with a little sansho pepper sprinkled on top.

sake, mirin, soy sauce, sugar, vinegar, example, sansho pepper, chicken thigh, oil

Taken from cookpad.com/us/recipes/157347-teriyaki-chicken (may not work)