1. 1

   To make mirin-glazed lemon slices, place mirin in a small saucepan and boil down until syrupy. Add the 4 lemon slices and heat until the syrup thickens again. Set aside.

2. 2

   In a frying pan, heat garlic gently in vegetable oil over low-medium heat.

3. 3

   Lightly salt the skin-side of the chicken; place skin-side facing up in the pan and cook for 1 to 2 minutes.

4. 4

   Turn the chicken over and lay a sheet of aluminum foil over it. Place a pot on top of the foil, to press the chicken down (photo). Continue to cook until skin turns golden brown.

   

5. 5

   Remove the pot and foil, again turn the chicken and cook over low heat until nearly cooked through.

6. 6

   Remove excess oil and garlic from the pan. Add the sauce-base ingredients to the chicken in the pan and bring to a boil briefly. Turn chicken over and finish cooking (when completely cooked, a skewer will pass easily through the meat). Remove chicken from pan. Simmer to reduce the sauce-base; discard lemon slices and thyme.

7. 7

   Pour the sauce-base on a serving plate, lay out chicken on top. Coat the chicken with mirin syrup using the back of a spoon. Add more mirin syrup to taste. Garnish with glazed lemon slices and fresh thyme.

Recipe by Michiko Yamamoto