Yakitori-Style Teriyaki Chicken Thigh

• 2 Chicken thigh meat
• 2 Japanese leek (cut to 2-3cm)
• 1 for frying Oil
• 1 tbsp Sugar
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 1 Shredded nori seaweed

1. Lightly rinse the chicken, and blot dry with a paper towel.
2. Heat the oil in a frying pan and cook the chicken with the skin facing down.
3. Once they brown, turn them over.
4. Wipe excess oil with a paper towel.
5. Combine the flavoring ingredients and add them to the pan.
6. Cover with a lid and steam-cook.
7. Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top.
8. Turn over occasionally.
9. Once it has taken on the same color as the sauce, remove the chicken.
10. Cut the chicken into bite-sized pieces and transfer to a serving plate.
11. Add the leek to the sauce until tender, then serve with the meat.
12. Pour some sauce over the chicken.
13. Serve with cut seaweed strips to taste.
14. Serve over hot rice for a yakitori rice bowl.
15. The rice absorbs the sauce and becomes delicious.
16. Shake in a bit of shichimi spice for a more mature taste!

chicken thigh meat, japanese, frying oil, sugar, sake, mirin, soy sauce

Taken from cookpad.com/us/recipes/172195-yakitori-style-teriyaki-chicken-thigh (may not work)