Steps

1. Trim the stems from 6 shishito peppers and make a lengthwise slit in each pepper with a knife.
   🕒 01:48
2. Grate 100g of daikon radish and lightly squeeze out the excess water.
   🕒 02:41
3. Mix the grated daikon with 1 egg yolk.
   🕒 02:45
4. Season the egg yolk and daikon mixture with salt (to taste).
   🕒 03:05
5. Check 1 chicken thigh for any bones and remove if present.
   🕒 03:25
6. Trim away any excess fat and visible sinew from the chicken thigh.
   🕒 03:38
7. Trim the thickest part of the chicken thigh and transplant it to the thinner section to ensure even thickness. [This is the key!] Uniform thickness prevents uneven cooking and helps achieve crispy skin.
   🕒 05:29
8. Add 2 tsp of vegetable oil to a frying pan. Place the chicken thigh skin-side down in the cold pan before turning on the heat.
   🕒 05:53
9. Press down on the chicken thigh to ensure the entire skin surface makes contact with the pan. [This is the key!] Starting with a cold pan and cooking slowly allows the meat to not shrink and results in crispy skin.
   🕒 06:20
10. Turn the heat to medium and cook the skin side slowly until golden brown.
    🕒 06:33
11. Using the rendered chicken fat, sear the remaining shishito peppers in the empty spaces of the pan.
    🕒 07:54
12. Remove the seared shishito peppers from the pan.
    🕒 08:06
13. Flip the chicken and reduce the heat to low. Cook the meat side for 3-4 minutes. [This is the key!] Imagine the delicious fat constantly beneath the meat, aiming for a 70% cook on the skin side and 30% on the meat side.
    🕒 08:55
14. Blot away any excess oil that comes out during cooking with a paper towel.
    🕒 09:43
15. Thoroughly wipe out any remaining oil from the pan.
    🕒 11:34
16. Add the combined sauce ingredients: [A] Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Sugar 1 tbsp, Water 1 tbsp to the pan. Glaze the chicken with the sauce. [This is the key!] Adding water slows down the reduction, making it less likely to burn. Be careful not to over-reduce the sauce, as it will become too salty.
    🕒 11:36
17. Flip the chicken once more to coat the skin side with the sauce. Continue to simmer and reduce the sauce until it thickens.
    🕒 12:20
18. Cut the teriyaki chicken into bite-sized pieces and arrange on a plate.
    🕒 13:05
19. Sprinkle salt (to taste) onto the reserved shishito peppers.
    🕒 13:10
20. Toss the salted shishito peppers with Bonito Flakes (Katsuobushi) (to taste).
    🕒 13:20
21. Garnish the plated chicken with the prepared shishito peppers and egg yolk and daikon mixture to complete the dish.
    🕒 13:30