This teriyaki chicken is made using sweet sake instead of sugar. Not only does it create a gently sweet teriyaki sauce, but the koji also makes the chicken moist and tender. "Kojiya Sanzaemon's Amazake Junmai" has an overwhelming sweetness that makes it hard to believe it is made only from rice koji and rice, so even a small amount can be used to create a flavorful teriyaki sauce.
material
Chicken thigh
1 sheet
Kojiya Sanzaemon's Amazake Junmai
2 tablespoons
soy sauce
1/2 tablespoon
Liquor
1/2 tablespoon
1. Mix amazake, soy sauce, and sake thoroughly.
2. Marinate the chicken thighs in step 1 for 30 minutes.
3. In a heated frying pan with oil, fry the chicken skin side down. (Be careful as the oil tends to splash at this time!)
4. After about 5 minutes, flip them over and when they are cooked through, add the marinade and reduce. (Be careful, amazake burns easily! If it looks like it is about to burn, turn down the heat and cover.)
5. Mix the chicken and sauce together and it's done!
*You can also use other brands of amazake, but this recipe is based on Kojiya Sanzaemon's amazake. Please note that if you use a different amazake, the taste and final result may change.