Easy and Delicious Chicken Kijiyaki (Soy Sauce Simmer)

Easy and Delicious Chicken Kijiyaki (Soy Sauce Simmer)

This is what I make when I'm out of ideas for making dinner. It's sweet and savory, and will whet your appetite!

Ingredients: 4 servings

Chicken thigh meat
2 (about 500 g)
100 ml
50 ml
Soy sauce
100 ml
1 teaspoon
Cut kombu for dashi stock
1 piece
Sesame oil (or vegetable oil)
as needed


1. 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.
2. 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.
3. Wipe excess oil in the frying pan. Add the sake, mirin, soy sauce, sugar and kombu, and put the chicken back into the pan.
4. 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.
5. Finsihed! Slice the chicken, pour over the sauce and enjoy. It's great over rice too.
6. 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.