Chicken Teriyaki

Ingredients for Chicken Teriyaki

• 5 skin-on, boneless chicken thighs (about 675g total)

• 1 1/2 teskedar kosher salt, delat

• 80ml low-sodium soy sauce

• 80ml mirin (sweet Japanese rice wine)

• 80ml sake

• 5 radishes, trimmed, thinly sliced

• 5 spring onions, thinly sliced on a diagonal

• 2 teskedar osmakad risvinäger

• Cooked white rice (for serving)

Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 teaspoon salt.

Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.

Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.

Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2" strips; set teriyaki sauce in skillet aside.

Toss radishes, spring onions, and vinegar in a small bowl. Season with remaining 1/2 teaspoons salt.

Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.

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