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Ingredients
  • 1 knob ginger (1 inch, 2.5 cm)
  • ¼ onion (1 oz, 30 g)
  • 1 lb boneless, skin-on chicken thighs
  • kosher salt (Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for step 1 of cooking the chicken)
  • 2 Tbsp sake (for steaming)
  • 1 tsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for step 4 of cooking the chicken)
  • subheading: For the Teriyaki Sauce:
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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