Teriyaki Chicken

Ingredient

4 pcs chicken thigh (marinate with a little salt and pepper)
Dust with tapoica flour/cornflour

500ml Teriyaki sauce

Method:

Marinate chicken and dust with tapoica flour/cornflour.

Pan must be hot when putting teriyaki sauce. Reduce slightly for sugar to caramelized.
Put chicken into teriyaki sauce, flip both sides until chicken is covered with sauce. Remove chicken immediately.

Remove chicken into a plate and pour sauce over chicken. Serve!

Note : Salmon can be used.

To make teriyaki sauce:

500ml cooking sake
500ml mirin
500ml kikkoman sauce
240gm sugar
1 chicken bone carcass (oven grill)
1 carrot (oven grill)
1 bombay onion (oven grill)
1 stalk leek (oven grill)

Boil cooking sake and mirin together
Add kikkoman shoyu and sugar
Add in rest of ingredients and stir ove very low fire for 1 hour
Thicken with tapoica flour+water
Strain n keep