1 (300 g) boneless chicken thighs
2 tbsp Nandemogotare
1/2 tbsp vegetable oil
Shredded cabbage, radish sprouts, tomatoes, etc.
Place the chicken, skin side up, and pierce it all over with a fork.
*It will makes it easier for the flavors to soak in.
Heat 1 tbsp of vegetable oil in the frying pan and place the chicken skin side down. Cook it until turn golden-brown and then turn it over to cook it through.
Wipe off the extra fat in the pan when the chicken is cooked, add Nandemogotare. Fry both sides of chicken until well coated.
Cut the chicken into bite-size pieces. Place the chicken on a plate and serve with the remaining teriyaki sauce.