Teriyaki Chicken Thighs with Ume Plum and Honey Sauce
Teriyaki sauce is usually sweetened with sugar or mirin, but try the recipe with honey for a special sweetness and glaze.
Photographed by Akio Takeuchi
Calorie count is per serving
Ingredients (Serves 2)
- 1 chicken thigh (250 g)
- 5 shiso leaves
- 4 tbsp grated daikon radish
- 2 umeboshi
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp water
- 1 tbsp honey
- Flour, as needed
- 1 tbsp vegetable oil
Cut the shiso leaves into thin strips and mix with the grated daikon radish. Remove the pits from the umeboshi and use a knife to pound/chop the umeboshi into a smooth paste. Mix it together with the other ingredients for the [Teriyaki sauce]. Remove the bone fragments and blood clots, if any, from the chicken, and dredge with flour. Shake off any excess.
Remove the pits from the umeboshi, then pound/chop them into a paste in order to help them mix with the other [Teriyaki sauce] ingredients more effectively.
Oil a frying pan. Add the chicken, skin side down, pressing it with your hand to make the whole surface come into contact with the pan. Fry over medium heat for about 5 min, making sure not to move it very much, but occasionally moving the pan to prevent it from burning and sticking. When the entire skin side of the chicken is browned, turn it over and fry the other side until browned, about 2–3 min. Use a paper towel to soak up any excess fat and reduce heat to medium low, then add the [Teriyaki sauce]. The sauce will thicken as it cooks down; move the pan around to coat the chicken.
Add the [Teriyaki sauce] as soon as the chicken is fully cooked. The sugars in the sauce make it easy to burn, so be sure to reduce the heat before adding it.
Remove from heat and let sit in the frying pan for 2–3 min, to let the juices settle, then remove the chicken. Cut into easy-to-eat pieces (it will be easier to cut with the skin side up) and serve with the remaining sauce from the pan poured over top, and with the grated daikon radish on the side.