Ingredients:

  • 4 large chicken thighs (skin-on, deboned)
  • 1 tsp sea salt
  • 1 tbsp neutral oil
  • 60ml Japanese soy sauce
  • 60ml mirin
  • 60ml culinary sake
  • 1 tbsp freshly grated ginger
  • 2 cups short-grain Japanese rice
  • 2.5 cups filtered water

Instructions:

  1. Rinse the 2 cups of short grain rice in a bowl of cold water, swirling with your fingers until the water runs clear. Drain thoroughly and combine with 2.5 cups of filtered water in a pot. Bring to a boil, then cover and reduce to the lowest heat for 15 minutes.
  2. Pat the 4 chicken thighs completely dry with paper towels. Season the skin side with 1 tsp of sea salt, pressing it in gently so it adheres.
  3. Place the 1 tbsp of neutral oil in a cold skillet, then lay the chicken thighs skin side down. Turn the heat to medium. Cook for 8-10 minutes until the skin is deep golden and the fat has visibly pooled in the pan.
  4. Pour off most of the rendered fat, leaving about a teaspoon behind. Add the 60ml soy sauce, 60ml mirin, 60ml sake, and 1 tbsp of grated ginger to the hot pan. Simmer for 3 minutes until the liquid reduces by half and starts to look syrupy.
  5. Flip the thighs over. Cook for 4 minutes on the flesh side to ensure the center reaches a safe temperature. Remove the chicken from the pan and set it aside on a plate, skin side up.
  6. Return the chicken to the pan, but only flesh side down at first. Use a spoon to pour the bubbling sauce over the skin repeatedly. Continue for 2 minutes until the sauce is thick enough to coat the back of a spoon.
  7. Transfer the chicken to a cutting board and let it rest for 3 minutes. Slice the chicken into 2cm strips. Fluff the rice with a fork and portion it into bowls. Top with the chicken and pour any remaining glaze from the pan over the top.