Remove any excess fat and sinew from the chicken thighs, and butterfly the thick parts so that it's an even thickness all over. Pierce the skin side several times with a fork.
Heat some sesame oil in a frying pan, and fry the chicken until browned on both sides, especially the skin. When well browned, take out the chicken.
Wipe excess oil in the frying pan. Add the sake, mirin, soy sauce, sugar and kombu, and put the chicken back into the pan.
Put on a lid and simmer over medium heat for about 10 minutes, turning the chicken occasionally. If the sauce is boiling too fast, lower the heat.
Finsihed! Slice the chicken, pour over the sauce and enjoy. It's great over rice too.
This is a tri-colored rice bowl that I prepared for my child. Cut the chicken into small pieces and combine with slightly sweetened scrambled eggs and blanched spinach over rice.
Story Behind this Recipe
I adapted a recipe that my mother made for me often when I was a child. My mother always used to grill this on a fish grill.
You can make this with just a few ingredients as long as you have chicken. You don't need any garnishes or toppings. You can make this with breast meat for a light dish, but it may become a little tough.