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Teriyaki chicken｜Transcription of Mr. Seikan Seki

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Ingredients

鶏もも肉 : 適量
Dark soy sauce : 45cc
かつお出汁 : 45cc
酒 : 45cc
砂糖 : 20g
(A) Mirin : 23cc
（B）みりん : 22cc

Time required

40minutes

Procedure

1) Prepare chicken 02:31
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.
2) Make sauce 04:26
Put bonito broth, dark soy sauce, sake, mirin (A), and sugar in a bowl and mix.
3) Bake chicken 05:38
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.
4) 裏面を焼く 07:25
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。
5) タレを煮詰める 08:17
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。
6) 仕上げる 10:29
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。

Point

・ Skipjack soup stock can be replaced with Hon-dashi or Hon-dashi.
・ When using Hon-dashi or Hon-dashi, use 45cc in a diluted state.
・ Adding bonito stock to the seasoning adds depth to the taste.
・ If there is no lid, cover it with aluminum foil.
・ When boiling the sauce, adjust the heat so that it does not boil over.