TERIYAKI CHICKEN

boneless chicken thighs ,4 pieces

2 tbsp cookin goil

2 tbsp Dark soy sauce

2 tbsp Mirin

2 tbsp Sake

Mayonnaise to taste

ground japanese pepper to taste

Trim and discard excess fat from chicken thighs. Make a few deep cuts in the thickest part of the flesh.

Heat oil in a frying pan over high heat. Place chicken in, skin side first. Cover and pan-fry for about 2 minutes.

Remove lid,turn chicken over and cover to pan fry other side over medium heat for 5 minutes, until brown and cooked.

Combine soy sauce, mirin and sake in a small bowl, then pour sauce over chicken in pan. Cook for about 1 minute until chicken is well coated, and sauce is reduced. Remove from heat.

Arrange chicken on a serving plate. Garnish with shredded scallion if desired.

Serve with mayonnaise on the side. Sprinkle  chicken with ground pepper ,if desired