[Ingredients]
120g boneless chicken thigh with skin
1tbsp mirin
1tbsp soy sauce
1tsp sugar
Shichimi pepper
[Steps]
Pierce chicken on skin side, all over with a fork. This helps the meat to lay flat in the pan and cook evenly.
Place a dry nonstick frying pan over high heat and put chicken in, skin side down. Fry until skin is brown and crispy, pressing the chicken down occasionally. Turn chicken over and cook until done.
Test for ripeness: poke the middle with a fork and the juices will run clear. Remove chicken from pan and wipe pan clean.
Put mirin, soy sauce and sugar in the pan over medium-high heat and stir until the sugar melts. When sauce is bubbling, return chicken to pan and coat it with sauce on both sides.
Remove from pan and let cool. Slice into serving slices and sprinkle shichimi pepper over.