Teriyaki Chicken with Hibachi Vegetables and Miso Soup

For the Chicken:

2-4 ea Chicken thighs, deboned, skin on

1/2 c Low-sodium soy sauce

1/4 c Mirin

1/4 c Sake

1 in Fresh ginger, peeled, sliced

4 ea Garlic cloves, smashed

1 ea Small onion, quartered

1 tbsp Brown sugar

1 tsp Red pepper flakes

1 tbsp Butter

1 tsp Sesame seeds (optional)

For the Vegetables:

2 ea Small zucchini, cubed (1in x 1in)

1 ea Medium onion, sliced

1 tbsp Butter

1 tbsp Soy sauce (optional)

For the Miso Soup:

1 tbsp Miso paste

1 c Water

1 pinch Wakame seaweed

1/8 ea Tofu, cubed (1cm x 1cm)

Chicken:

1. Add soy sauce, mirin, sake, ginger, garlic, onion, brown sugar, and red pepper flake into a small saucepan over medium-low heat

2. Preheat pan or wok

3. Place shallow, longitudinal cuts on meat-side of the deboned chicken thighs

4. Fry chicken skin-side down until golden brown

5. Remove from pan, cut into bite-size pieces

6. Drain excess chicken fat from pan, reserving ~1 tbsp in pan

7. Place chicken back in pan

8. Strain solids from sauce, add to chicken

9. Add butter, cook until sauce thickens

10. Serve over short-grain rice, garnish with sesame seeds

Vegetables:

1. Melt butter in preheated skillet or wok

2. Add vegetables to pan (add optional soy sauce)

3. Cook over low, stirring occasionally until caramelized

4. Remove from pan, rest in covered dish until ready to serve

Miso Soup:

1. Add water and miso to small saucepan

2. Stir to combine

3. Add cube tofu and wakame

4. Heat thoroughly

5. Serve