Kozan Teppan-yaki

Ingredients

• 100g per serving boneless chicken thigh with skin
• 10ml cooking oil
• Salt and pepper

For the Teriyaki sauce 

• 180g sugar
• 600ml mirin hon
• 240ml Yamasa Shoyu soy sauce

Method

1. Ensure the teppan is hot. Drizzle with oil.
2. Grill chicken, starting with skin-side-down, sprinkle salt and pepper.
3. For the sauce, combine all ingredients in a pot and simmer until thick.

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