Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Fill a pot with water and bring to a boil. Once boiling, add 1/2 tsp salt. This prevents the egg white from escaping if the egg cracks.
- Gently add 4 eggs (let them sit at room temperature for 5 minutes) and boil for 7 minutes 30 seconds. Immediately cool them in ice water after boiling. Cooling in ice water prevents the egg white from sticking to the shell, making them easier to peel. Rolling the eggs for the first 2-3 minutes of boiling helps center the yolk.
- Spread the skin of 2 chicken thighs (700g) and pierce all over with a fork. Remove excess skin and yellowish fat. Piercing with a fork helps the flavors penetrate better. The yellowish fat can cause an unpleasant odor.
- Cut the chicken thighs into roughly rectangular portions and the thigh meat into about 3 pieces each. Cut them into large pieces for a kakuni style. Cutting them into larger pieces ensures even cooking and makes them easier to eat.
- Heat vegetable oil (to coat) in a frying pan over medium heat for 30 seconds. Place the chicken thighs skin-side down and sear until browned.
- Once the skin is browned, flip and cook for about 1 to 1.5 minutes. Once lightly browned, turn off the heat and wipe off excess fat. If there's a lot of splattering, you can cover with paper towels, but be careful not to let them hang over the edge of the pan.
- In the same pan, add 300ml water, 100ml cooking sake (rice wine), 3 tbsp mirin (sweet rice wine), and 2 tbsp sugar. Bring to a boil over medium heat and skim off any scum. Adding the sweet seasonings first allows the sweetness to penetrate the meat well and results in a tender texture. Adding soy sauce first can hinder sugar absorption.
- Reduce heat to low, place a piece of parchment paper on top of the meat to act as a lid (ensure it doesn't submerge), and simmer for 5 minutes.
- Remove the parchment paper, pour in 4 tbsp soy sauce, and mix well. Bring back to a simmer over medium heat, then reduce to low, cover with parchment paper again, and simmer for 15 minutes.
- Turn off the heat. Add the peeled boiled eggs to the empty space in the pot. Coat the eggs with the sauce, then cover with parchment paper again and let it cool. Cooling allows the flavors to fully penetrate the meat. If you want to eat it immediately, you can reheat it. If you prefer firmer boiled eggs, cook them with the chicken after adding the soy sauce.
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