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1
Butterfly the chicken to make it evenly thick.
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2
Prick the chicken with a fork several times and cut in half.
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3
Rub in some sake and leave to stand for about 30 minutes at room temperature.
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4
Put the demerara sugar and soy sauce into a pressure cooker.
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5
Place the chicken with the skin sides down.
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6
Flatten and place the chicken in one layer.
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7
Turn on the heat and bring to the boil over a low heat.
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8
After bringing to the boil, cover with a lid and cook over a low heat.
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9
When the level of pressure is reached, cook for a further 5 minutes and turn off the heat.
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10
After the pressure is released and the indicator goes down, uncover and turn over the chicken.
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11
Turn on the heat and cook over a medium heat until the sauce is reduced.
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12
Do not burn the bottom of the cooker.
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13
Shake the cooker occasionally to prevent from burning.
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14
When the sauce thickens, it's done.
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15
Recycle the leftover sauce.
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16
Add abura-age to the sauce and bring to the boil.
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17
Turn the heat off and leave to cool.
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18
Put it into a resealable bag and chill in the fridge overnight.
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19
And it's done.
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20
Recycle the leftover sauce in this way too.
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21
Cut potatoes, onions and carrots into chunks and microwave to cook through.
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22
While they are hot, put them into a resealable bag with the sauce.
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23
Leave to cool.
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24
It depends on the size of the bag but tie the bag to allow the vegetable to submerge in the sauce.
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25
Chill in the fridge overnight and it's done.
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26
I use Ajinomoto umami seasoning.
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27
If you don't use any, I think the taste of the dish will be quite different.
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28
Adjust the seasonings to create good saltiness and richness to your taste.
