Charred Japanese Chicken Recipe

Cooking Instructions

1. 1

   Marinating the Chicken

   In a bowl, combine koji rice and chicken thighs. Ensure the chicken is evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.

2. 2

   Preparing the Sushi Rice

   Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions. Once done, let it cool slightly before serving.

3. 3

   Making Yakiniku Dipping Sauce

   In a small saucepan over medium heat, combine soy sauce, mirin, sesame oil, sugar, minced garlic, and grated ginger. Stir until sugar dissolves and bring to a simmer. Remove from heat and let cool.

4. 4

   Preparing Sunomono

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Thinly slice cucumber and carrot, then toss them in the dressing. Let sit for about 10 minutes.

5. 5

   Cooking the Chicken

   Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and charred.

6. 6

   Cooking the Bok Choy

   In the last few minutes of chicken cooking, add bok choy to the grill. Grill for 2-3 minutes until tender but still vibrant.

7. 7

   Serving

   On a plate, serve the grilled chicken alongside sushi rice, grilled bok choy, and sunomono. Drizzle with yakiniku dipping sauce.