I havent tried this one yet, let me know how it comes out please.
3.5 oz sake
3.5 oz mirin (sweet cooking wine)
3.5 oz soy sauce
2 tbsp sugar
1 tbsp cornstarch dissolved into 1 tbsp of water
Makes about 1 1/3 cups.
Mix ingredients in a saucepan and bring to a boil over medium heat; boil until sugar is dissolved. Use immediately, or cool bottle, and store in refrigerator.
• 3 lbs. thighs boned (with skin)
• to taste salt
• to taste pepper
• 1 cup teriyaki sauce
Season chicken with salt and pepper and let rest at least 10 minutes.
To pan-broil: Heat a scant amount of oil in a medium-sized, heavy-bottomed skillet. Place over very high heat. Lay in the pieces of chicken skin-side down. Move chicken around constantly while frying to keep from sticking. When chicken is half done, about four to six minutes, turn with a spatula only once.
Cook the other side for another minute or two. Add teriyaki Sauce. Heat until sauce begins to boil and reduce. Tilt pan and turn the chicken until well coated with sauce.
Remove chicken to individual plates. Continue to heat remaining sauce and stir for a minute or so to deglaze pan and give sauce luster. Spoon a few tablespoons of this sauce over the chicken on individual plates.
Serve with rice.