Steps

1. First, cut 1/2 stalk of green onion in half lengthwise and thinly slice it so it can easily mix with the chicken. The green onions help to refresh the dish, add sweetness, and eliminate any gamey odors. You can also cut them a bit thicker.
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2. Cut 1 piece of chicken thigh into bite-sized pieces. You can also use chicken prepared for hot pot or karaage, or pre-cut chicken.
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3. In a bowl, combine 1 tbsp miso, 2 tsp sugar, 1 tbsp Mirin (Sweet Rice Wine), and 1 tbsp soy sauce, and mix well to create the sauce. Adding Mirin adds moisture, making the miso easier to dissolve, and the sugar's sweetness balances the richness and saltiness of the miso.
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4. Add the cut chicken thighs to the prepared sauce and mix thoroughly. Because the sauce contains miso and sugar, it can burn easily. To ensure quick cooking, pre-marinate the chicken to allow the flavors to penetrate deep into the meat fibers.
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5. Heat vegetable oil as needed in a frying pan, and when hot, start searing the chicken thighs skin-side down. Searing the skin side thoroughly will make it crispy and delicious, while protecting the meat and keeping it tender and juicy.
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6. Once the skin is golden brown, add 3 tbsp Cooking Sake (Rice Wine), reduce the heat, cover with a lid, and steam-fry. Continue cooking slowly with the skin side down. Adding sake eliminates any worries about burning.
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7. Remove the lid, and add the remaining miso sauce, the sliced green onions, and 1 clove of grated ginger.
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8. Increase the heat and stir-fry everything until the green onions become tender.
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9. Plate the dish. Searing the skin side first will result in a beautiful presentation.
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10. Sprinkle with Shichimi Togarashi (Japanese Seven Spice) as needed, if desired.
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