Cut slits into the thick section of the chicken thigh so that it will cook through easily. Season with salt, pepper, and sake, and let sit for 5 minutes.
While the chicken is marinating, prepare the sauce. Combine the ★ ingredients.
Cook the chicken. Heat a frying pan (with no oil). Place the chicken in the pan with the skin side down and pan-fry on medium heat until browned.
Once the skin side has browned, flip it over. Cover with a lid and cook on low heat for 5-8 minutes. Keep an eye on it as it cooks.
Stick it with a skewer and if the juices run clear, it's done! Once it has been cooked through the center, flip it over once again and cook on medium heat for a crispy finish.
Slice into bite-sized pieces and arrange on a plate. Top with the sauce from Step 2 and it's done. Optionally garnish with chili threads or ichimi spice.
Story Behind this Recipe
I wondered if I could reciprocate a restaurant flavor in my own home, and when I tried, this recipe was born This is a no-fail recipe! Since the sauce ingredients just get mixed together, it can be used for yakitori or any meat/fish dishes. I think it would be good for various arrangements.
Adjust the amounts of the sauce ingredients to suit your tastes If you enjoy Japanese leek, use lots!!! If making for 3-4 people, just double the recipe. The steps remain the same.