Chicken Thigh Teriyaki Simmer

Chicken Thigh Teriyaki Simmer

This tastes a bit light to me. I'd like to make it richer, but my husband feels this is just right...

Ingredients: About 4 servings

☆Chicken thighs
1.5-2 tablespoons
☆Soy sauce
Cabbage (for the bed)
as desired
as needed


1. Cut the chicken into slightly large bite-sized pieces. Coat with katakuriko.
2. Place in a frying pan with the skin-side down. Add the ☆ ingredients and simmer over high heat.
3. Once it comes to a boil, cover with a drop lid, or lay a sheet of aluminum foil on top, and simmer for 10 minutes. Shake the pan from time to time to prevent burning.
4. This is what it should look like after 10 minutes. Decrease to low-medium heat and continue for 5 minutes.
5. Once it's finished, allow it to sit for awhile until the flavors soak in.
6. Transfer to a warm serving plate, top with the sauces and it's complete.

Story Behind this Recipe

I wanted teriyaki, but marinating and frying to a golden brown seemed like too much work...