Japanese Chicken Teriyaki

Ingredients

• Boneless chicken thighs with skin600 g
• Japanese rice (Sushi rice)300 g
• Soy sauce60 ml
• Mirin45 ml
• Sake30 ml
• Granulated sugar15 g
• Peanut oil15 ml
• White sesame seeds10 g
• Green onions40 g
• Fine salt4 g

Allergens

Peanuts, Gluten, Sesame, Soy
May contain traces of: Sulphites.

Method

1. Rinse the rice under cold running water until the water runs clear, then drain thoroughly.
2. Cook the rice with 360 ml of water in a pot with a tight-fitting lid: bring to a boil, then reduce to minimum and simmer for 12 minutes. Turn off heat and let rest covered for 10 minutes.
3. In a bowl, combine soy sauce, mirin, sake, and sugar, stirring until the sugar is completely dissolved.
4. Pat the chicken skin dry with paper towels. Heat oil in a large skillet and place the chicken skin-side down.
5. Sear over medium-high heat for about 6-7 minutes until the skin is golden and very crispy. Flip the chicken and cook for another 3 minutes.
6. Remove excess rendered fat from the pan using paper towels to ensure a clean glaze.
7. Pour the sauce mixture into the pan and increase the heat. Reduce the liquid, flipping the chicken frequently until it becomes a thick, glossy glaze (sauce temp approx 105°C).
8. Remove chicken from the heat, let it rest for 2 minutes on a cutting board, and slice into even strips.
9. Divide the rice into bowls, place the chicken on top, drizzle with the remaining sauce, and garnish with finely sliced green onions and sesame seeds.