Ingredients
4 Bone-in chicken thigh meat
2 tsp Salt
1/2 Onion
2 clove Garlic
2 tsp Olive oil
3 tbsp Sake
2 tbsp Soy sauce
1 tbsp Sugar
1 Cumin and coriander
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Foundational Japanese technique reference in English
Professional Japanese mandoline — razor-thin slices, julienne blades
Rural Japanese cooking — miso, pickles, tofu, seasonal simplicity
Izakaya and comfort food — ramen, gyoza, katsu, yakitori
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
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Foundational Japanese technique reference in English
Professional Japanese mandoline — razor-thin slices, julienne blades
Rural Japanese cooking — miso, pickles, tofu, seasonal simplicity
Izakaya and comfort food — ramen, gyoza, katsu, yakitori
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
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Pierce the surface of the chicken with a fork. Rub salt into both sides. Put into a plastic bag and let rest for 2 hours at room temperature. Rub the chicken occasionally. While the chicken sits for 2 hours, grate the onion and garlic. Put into a frying pan and saute with olive oil. Cook until the onions have browned, then add seasonings to mix in. Bring to a boil. This is the sauce. When the sauce has cooled, pour into the plastic bag to seep. Remove the air from the bag and leave for at least 1 hour. Take the chicken out from the bag. Remove the bits stuck to the chicken skin to avoid scorching. Preheat the oven to 200 C. Put the chicken on a grill and grill for 40 to 45 minutes. Is it grilled? Well go ahead and check! The sooner the better. It has a nice soy sauce taste, pretty good eh? You can also add yuzu pepper (refer to Helpful Hints).