Japanese cuisine · Meat & Kebab

Tori no Karashi Yaki

Chicken thighs rubbed with hot Japanese mustard, sake and soy sauce and pan-fried until crisp.

Ingredients · for 4 servings

• 800 g chicken thighs
• 2 tbsp hot mustard powder (karashi)
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp honey
• 2 cloves garlic
• 1 tbsp neutral oil
• 1 bunch spring onions
• Salt, pepper

Instructions

1. Stir the mustard powder smooth with 2 tbsp lukewarm water and let it stand covered for 5 min. so the heat develops.
2. Bone the chicken thighs, pat dry and prick the skin several times; finely grate the garlic.
3. Mix the prepared mustard with soy sauce, sake, mirin, honey, garlic and pepper, rub it into the meat and let it steep for 15 min.
4. Warm the oil in a heavy pan over medium heat, place the thighs skin-side down and weigh them down with a small pot lid; fry for 8–10 min., until the skin is deep brown and crisp.
5. Turn, pour in the remaining marinade and cook for another 6–8 min., until the sauce has reduced to a sticky glaze and the meat no longer runs pink at the cut.
6. Season with salt, cut into wide strips, pour over the pan sauce and serve sprinkled with spring onion rings.