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This time, we will introduce "Teriyaki Chicken Thigh Meat" that we arrived at after much trial and error. Please try this cooking method at home to get a crispy skin and moist and juicy inside. ↓Subscribe to the channel here↓※Scheduled to be released every Wednesday and Saturday from 7pm http://www.youtube.com/@sanpiryoron?s... ■Teriyaki Chicken Thigh Meat (2 servings) [Ingredients] 1 chicken thigh (about 300g), 6 shishito peppers, 100g daikon radish, 1 egg yolk, 2 teaspoons of salad oil, a little salt, a little bonito flakes A (1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon water) ① Cut the stem of the shishito pepper and make a slit with a knife. ② Grate the daikon radish and drain the water. Mix with the egg yolk, season with a little salt, and make grated yolk. ③ Clean the chicken and make sure it is of an even thickness. ④ Add oil to a frying pan and place ③ skin-side down. Cook over medium heat, pressing lightly, for 7-8 minutes until browned. Cook the shishito peppers in the remaining space. ⑤ Turn over the chicken, reduce heat to low and cook for 3-4 minutes. ⑥ Wipe off excess oil, add A and simmer. Cut into bite-sized pieces, arrange on a plate and garnish with the shishito peppers sprinkled with salt and bonito flakes, and grated egg yolk. [Sanpiryoron Website] https://www.sanpi-ryoron.com/ [Sanpiryoron Instagram] https://instagram.com/sanpiryoron_off... #KasaharaMasahiro #ChickenThighs #Teriyaki #HomeCooking #JapaneseFood #Sanpiryoron