Combine the ◆ ingredients in a tupperware container or similar, and let sit in the refrigerator for about 8 hours. If you're having this for dinner, prepare in the morning.
Julienne the yuzu peel. Using a peeler will make the job easier.
Use a knife to carefully remove the excess fat and bloody parts from the chicken. Insert cuts into the thick parts to help it cook better.
Heat a frying pan and cook with the skin facing down.
Once the skin has browned, turn over and reduce to low heat. Add the sake, and cover with a lid to thoroughly cook.
Once they've been cooked through, wipe excess oil and add Step 1. Increase the heat slightly and cook down the sauce, turning over and covering with the sauce.
Once cooked, cut into 2 cm wide pieces and transfer to a serving plate. Top with the julienned yuzu peel. Complete.
Story Behind this Recipe
I was chosen as a recipe tester for Takara brand's "Hon Mirin". I used yuzu, which I've been really into lately.
Be sure to do Step 3 carefully. This should cut down on the smell of the meat and the extra calories. In Step 6, be careful not to burn the chicken. I don't have the confidence not to burn it, so I do it on medium heat. Adjust the amount of ◆ ingredients based on the amount of chicken meat. The weight of each piece of chicken is different I think.