Chicken Teriyaki

Preparation

1. Stir together the soy sauce, mirin, sake and sugar and warm briefly until the sugar has dissolved; stir in the ginger if using.
2. Pat the thighs dry and, where the meat is thick, make several cuts and press it flat so that it cooks evenly. Season with salt and pepper.
3. Heat the oil in a large frying pan over medium-high heat and fry the meat skin side down (if skinless, smooth side down) for 5 to 7 minutes until golden brown. Turn and cook for another 3 to 5 minutes until cooked through.
4. Wipe any excess fat from the pan with kitchen paper, pour in the sauce and simmer over medium heat. Turn the meat several times and spoon the sauce over it until it thickens and turns glossy.
5. Remove the meat and let it rest for 1 to 2 minutes, and reduce the sauce a moment longer, but keep it slightly runny as it will thicken further.
6. Slice the chicken into strips 1 to 2 cm wide, arrange with the broccoli and rice, drizzle with sauce and sprinkle with spring onion and sesame seeds.

Drink with it

• Junmai sake · excellent match

  Junmai, chilled or lightly warmed

  Sake and mirin are already in the glaze; the rice-forward, round Junmai carries the soy sauce and the browned skin.

  Junmai, Ginjo, Daiginjo: What do these mean for sake? ↗

• Pale lager · excellent match

  Japanese lager, ice cold

  Carbonation and gentle bitterness cut through the fat in the skin and the sweetness of the glaze.

  Pils or Helles: What's the Difference? ↗

• Mellow whisky · excellent match

  Japanese blended whisky or bourbon as a highball, plenty of ice

  Honey and vanilla from the cask pick up the caramelised glaze, while soda and ice keep it light.

  Whisky with food: cheese, chocolate, and savory dishes ↗

• Red wine · good match

  Pinot Noir or Spätburgunder, lightly chilled

  Red fruit and little tannin stand up to the sweet and salty glaze without turning bitter against the soy sauce.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Riesling Kabinett off-dry

  Residual sugar and acidity hold their own against the sweet and salty glaze and refresh the palate after the pan fat.