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Chicken teriyaki

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Kuma's limit cafeteria

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Ingredients

Chicken thigh : 1 sheet (300g)
塩 : 適量
砂糖 : 大さじ1
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ1
(A) Sake : 大さじ3
ナス : 1本

Time required

15minutes

Procedure

1) Cut chicken thighs 00:33
Divide chicken thighs into about 6 equal parts.
Sprinkle salt on the surface.
2) ナスを切る 01:27
ナスを半分に切り、隠し包丁を入れてさらに半分に切る。
3) Make sauce 02:05
Put (A) in a container and mix.
4) To heat 02:43
Place 1 in a frying pan and heat over low heat.
When it gets brown, turn it over and add 2.
When about 80% of the chicken thighs are cooked, remove the eggplants.
5) てりやきを作る 04:29
Add sugar to 4 and add 1 teaspoon (not included) of water.
When the caramel is browned and caramel is made, pour in 3.
Dissolve while mixing and simmer until the alcohol flies.
Return the eggplant and entangle it well as a whole while applying sauce.
6) 盛り付ける 06:21
5をお皿に盛り付けて完成。

Point

・ When oiling a frying pan, a small amount is sufficient.
・ By heating chicken thighs over low heat, the skin does not warp and fat comes out.
・ Be careful not to overcook the teriyaki and chicken thighs as they will catch fire when they are simmered.
・ It is delicious even if you add green onions and potatoes if you like.