Easy and Delicious Chicken Kijiyaki (Soy Sauce Simmer)

1. 1

   Remove any excess fat and sinew from the chicken thighs, and butterfly the thick parts so that it's an even thickness all over.

2. 2

   Pierce the skin side several times with a fork.

3. 3

   Heat some sesame oil in a frying pan, and fry the chicken until browned on both sides, especially the skin.

4. 4

   When well browned, take out the chicken.

5. 5

   Wipe excess oil in the frying pan.

6. 6

   Add the sake, mirin, soy sauce, sugar and kombu, and put the chicken back into the pan.

7. 7

   Put on a lid and simmer over medium heat for about 10 minutes, turning the chicken occasionally.

8. 8

   If the sauce is boiling too fast, lower the heat.

9. 9

   Finsihed!

10. 10

    Slice the chicken, pour over the sauce and enjoy.

11. 11

    It's great over rice too.

12. 12

    This is a tri-colored rice bowl that I prepared for my child.

13. 13

    Cut the chicken into small pieces and combine with slightly sweetened scrambled eggs and blanched spinach over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.