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naganegi (Welsh onion)
shishito (Japanese chili pepper)
「PREP」Chop the naganegi. Prick the skin side of the chicken a little all over and cover with 1 tsp soy sauce. This will shrink the skin, making it easier to absorb the cooking flavours.
Heat a frying pan over medium and add vegetable oil. Put the chicken skin-side down and add the naganegi, cooking together til browned.
Flip over the chicken, pour in the sake and quickly cover. Lower the heat to minimum and cook for 3 minutes.
Add the shishito, mirin and remaining soy sauce, and cook til the liquid is almost gone. Then serve and enjoy!
Teriyaki Chicken https://www.oishi-washoku-recipes.com/teriyaki-chicken September 2, 2015