
Pure and natural, mirin imparts an elegant sweetness to classic Japanese teriyaki sauce. In this recipe, natural maple syrup provides that similar grace note of refined sweetness.
Ingredients (Serves 2)

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2 boneless chicken thighs with skin, total about 500-600 g / 1-1 ¹⁄3 lb.
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2 ½ T shio koji (salted malt)*1
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5 T amber maple syrup (rich taste)
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2 T Kikkoman Soy Sauce
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2 T sake
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1/2 package daikon radish sprouts
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1 ½ T pure olive oil
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1 ½ T sake
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1/2 T grated ginger
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2 T dry-roasted pine nuts for optional garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Trim excess fat from chicken. Butterfly the thicker part of the thighs to cook evenly. Rub shio koji on both sides of the chicken to season and tenderize; allow to chill in refrigerator for 3-12 hours.
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2
Mix ingredients for the maple-soy sauce, set aside. Cut off roots of daikon radish sprouts. Loosely cover and microwave the sprouts at 500 W for 25 seconds or until slightly wilted; pat dry stems with paper towel.
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3
Wipe shio koji from chicken with a paper towel. Add olive oil to a non-stick frying pan; when the pan gets warm, place chicken skin-side down. Cook for about 4 minutes over low-medium heat until skin turns golden brown. Turn and cook for another 2-3 minutes. Wipe excess oil from pan with paper towel; add 1 ¹/₂ T sake to the pan, and shake gently.
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4
Pour the maple-soy sauce and grated ginger into the frying pan and bring to a gentle boil. As the sauce boils, flip the chicken skin-side down and allow to absorb flavor, then turn again. When a skewer can be inserted smoothly into the thickest part, remove chicken from pan and let it rest for about 5 minutes. In the pan, bring the sauce to a second boil over low-medium heat to thicken. Turn off heat.
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5
Cut the chicken into pieces about 1.5-2 cm / 1/2 - 3/4 in. and place on a serving platter. Arrange the sprouts on the side, drizzle the sauce over the chicken, then garnish with roasted pine nuts.
- *1There are two types of shio koji: clear liquid and thick, ivory-colored liquid. Use the thick ivory-colored liquid shio koji in this recipe, and adjust according to weight of chicken; i.e., about 2 T shio koji per 450 g / 1 lb.
Recipe by Michiko Yamamoto
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