Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Trim the stems from 6 shishito peppers and make a lengthwise slit in each pepper with a knife.
- Grate 100g of daikon radish and lightly squeeze out the excess water.
- Mix the grated daikon with 1 egg yolk.
- Season the egg yolk and daikon mixture with salt (to taste).
- Check 1 chicken thigh for any bones and remove if present.
- Trim away any excess fat and visible sinew from the chicken thigh.
- 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.
- 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.
- 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.
- Turn the heat to medium and cook the skin side slowly until golden brown.
- Using the rendered chicken fat, sear the remaining shishito peppers in the empty spaces of the pan.
- Remove the seared shishito peppers from the pan.
- 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.
- Blot away any excess oil that comes out during cooking with a paper towel.
- Thoroughly wipe out any remaining oil from the pan.
- 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.
- Flip the chicken once more to coat the skin side with the sauce. Continue to simmer and reduce the sauce until it thickens.
- Cut the teriyaki chicken into bite-sized pieces and arrange on a plate.
- Sprinkle salt (to taste) onto the reserved shishito peppers.
- Toss the salted shishito peppers with Bonito Flakes (Katsuobushi) (to taste).
- Garnish the plated chicken with the prepared shishito peppers and egg yolk and daikon mixture to complete the dish.
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妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
