Teriyaki chicken｜Transcription of Mr. Seikan Seki

Remove the muscles, blood vessels and bones of the chicken and make a notch in the thick part to open it.
Make a small hole in the skin with a knife or fork, sprinkle salt on both sides and leave for 5 minutes.

Put bonito broth, dark soy sauce, sake, mirin (A), and sugar in a bowl and mix.

Wipe off the water from the chicken with kitchen paper and put it in a hot frying pan with the skin down.
Bake on low to medium heat, and when oil comes out, cover and bake until browned.

鶏肉を裏返して再度蓋をし、2分焼いたらフライパンから取り出す。

4のフライパンの温度を下げてタレを入れ、火にかけて煮詰める。

煮詰まったら皮目を上にして鶏肉を戻し、強火でタレを絡めながら煮詰める。
鶏肉の色が変わったら（B）のみりんを少しずつ加え、更に煮詰めたら完成。