Adapted from a recipe I found on Cookpad
Serves 4 people
- Chicken thigh (with bone) – 4
- Onion – 3/4
- Potato – 1
- Carrot – i used about 15 -20 baby carrots
- Ponzu – 75ml
- Water – 50ml
- Sake – 2 tablespoons
- Mirin – 2 tablespoons
- Water – 2 tablespoons
- Cut the onion and potato into bite size pieces. Pierce the skin side of the chicken several times with a fork. Wash and put carrots aside (if you aren’t using baby carrots, then chop them into bite size!)
- Start cooking the chicken skin side down in a dry frying pan. Brown both sides over high heat. Wipe off the excess oil that comes out of the chicken with paper towels.
- When both sides are browned (don’t brown too much) put all the ingredients and flavoring ingredients into a wide pan or even better, a cast iron pot. Arrange the ingredients so they don’t overlap each other as much as possible.
- Put a lid on the pan/pot and simmer over low heat while occasionally turning over the ingredients. Turn the heat off and leave the pan with the skin side down for at least 30 minutes, preferably overnight.
- Heat up the pan/pot just before serving!
- You can serve the dish like a stew OR take out the solid ingredients and add some cornstarch to make it thick-like a sauce. Then pour over solid ingredients and rice.
I really enjoyed this dish as a stew (also easier to serve). I was amazed how it smelled -so buttery for some reason and velvety. I don’t know how to explain. The sauce was perfect to go over rice too. LOL i love white rice with sauce on top. but not soy sauce -_-” The chicken just fell off the bone, and then carrots were so juicy, and onions were just melted basically into the sauce.
A MUST MUST TRY! ^_^
PS. Here is the pot I use – I absolutely LOVE IT. Got it as a gift from my aunt for my bridal shower. Had no idea these things are so pricey! But…money well spent!!