Poulet teriyaki

Preparing the sauce:

1. 1Cut the white part of the spring onions into 4 pieces.
2. 2Place them on a tray lined with aluminum foil along with the quarter onion, garlic, and ginger.
3. 3Place under the broiler for about 10 minutes or until lightly charred.
4. 4In a saucepan, mix the soy sauce, mirin, sake, and sugar.
5. 5Add all the grilled vegetables and bring to a boil.
6. 6When the sauce starts to boil, reduce to low heat.
7. 7Simmer for about 10 minutes, stirring occasionally.
8. 8Once the sauce has reduced by two-thirds, remove from the heat and set aside.

Preparing the garnish:

1. 9Cut the white part of the green onions into pieces about 4 cm.
2. 10Thinly slice the cabbage and soak it in cold water.

Preparing the chicken:

1. 11Debone the chicken thighs.
2. 12Remove the excess fat but leave the chicken skin on.
3. 13Season both sides with salt and pepper.
4. 14Coat the chicken pieces with cornstarch and shake off the excess.

Cooking:

1. 15In a pan, heat a little oil over medium-low heat.
2. 16Once it is hot, place the chicken pieces skin-side down along with the spring onions.
3. 17When the spring onions are nicely grilled, remove them from the pan.
4. 18Brown the chicken pieces on both sides.
5. 19When they are golden and crispy, reduce to low heat and generously brush with teriyaki sauce.
6. 20When the chicken is cooked, remove it from the heat and let it rest for a few minutes.

Plating:

1. 21To serve, place the drained cabbage on a plate along with the grilled spring onions.
2. 22Slice the chicken pieces and place them next to the cabbage.
3. 23Add a little Kewpie mayonnaise.
4. 24Drizzle the cabbage with teriyaki sauce.
5. 25Serve with hot rice.