Cover the sliced onion with plastic wrap and microwave until they are soft (2 minutes at 600 W is fine).
Season the chicken thighs well with salt and pepper, and coat with katakuriko.
Put a generous amount of oil in a frying pan, and start cooking the thighs skin side down with a lid on.
Pan fry each side for about 7 to 8 minutes. When each side is golden brown, drain away any excess oil. Add the sliced onions.
Add the sake, soy sauce, sugar and mirin, mix and then coat the chicken with the sauce. When the sauce comes to a boil turn off the heat.
Line a serving plate with the onions, put the chicken on top and pour the sauce over - and it's done.
Story Behind this Recipe
The chicken is very juicy. It really whets your appetite! I'm proud to introduce our family's chicken teriyaki.
When you microwave the sliced onion, if you line the container you're going to use with plastic wrap and put the onions on top as well as covering them with plastic wrap you have no washing up to do! It's more efficient if you combine the sauce ingredients beforehand.