|1 large piece of chicken thigh|
|★1 Tablespoon Red Vinegar for Sushi and Vinegared Food|
|★1 1/2 Tablespoons soy sauce|
|★2 Tablespoons honey|
|★1 Tablespoon water|
|1-2 pieces ginger (sliced)|
|1 Tablespoon oil|
|Pinch of salt|
- Vinegar used:
- Red Vinegar for Sushi and Vinegared Food
Season the chicken thighs with a pinch of salt and set aside for 10 minutes.
Heat oil in a skillet, place the chicken thighs skin side down, and grill slowly over low heat. (See tips)
When the skin becomes crispy, turn the chicken over and lightly cook the other side. Wipe off excess oil with paper towel.
Mix all the seasonings marked with ★ well, pour the mixture from the edge of the skillet of Step 2, and add the sliced ginger. Cook the chicken while tossing it with the sauce. It is ready when the sauce is cooked down and becomes thick.
rill the chicken slowly over low heat until the skin becomes crispy as shown.
Makes approximately 2 servings.
Adding vinegar to the teriyaki sauce gives a good spice in a sweet taste that you never get tired of. It goes well with steamed rice.