Homemade Chicken Teriyaki

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Ingredients

• 1 cup sake
• 1 cup mirin
• 1 cup soy sauce
• 2 cloves garlic, sliced
• 1 knob ginger, peeled and sliced
• 2 tablespoons cornstarch
• 4 tablespoons water
• Chicken thighs, boneless and skin-on
• Salt and pepper
• Broccolini or any vegetable of choice
• Rice

Instructions

1. In a saucepan, bloom garlic and ginger in oil on medium-low heat for 3 minutes.
2. Add equal parts sake, mirin, and soy sauce to the saucepan and turn up the heat to a gentle simmer.
3. Taste the sauce and add extra sugar if needed. If not, add a cornstarch slurry to thicken the sauce.
4. Fry chicken thighs in a cold pan with skin down on medium heat until crispy on both sides.
5. Remove chicken from the pan and fry vegetables in the chicken fat until crispy.
6. Wash rice and cook with a one-to-one ratio of water to rice for 15 minutes on low heat.
7. Dunk chicken in the teriyaki sauce and slice it up.
8. Serve chicken and vegetables over rice and drizzle with teriyaki sauce.

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