Serves 4 | prep 10 mins | total time 40 mins
- 2 tbsp grated root ginger
- 4 garlic cloves, crushed
- 75ml soy sauce, preferably Japanese
- 50g light brown soft sugar, plus extra if needed
- 1 tbsp mirin
- 1 x 615g pack skinless chicken thigh fillets, trimmed
- steamed rice, to serve
- ½ tbsp sesame seeds, toasted
- 2 spring onions, green part only, very finely shredded
- Put the ginger, garlic, soy sauce, sugar and mirin in a medium saucepan with 300ml water. Bring to a simmer, then add the chicken in one layer – it should be almost, but not quite, covered with liquid. Bring back to a simmer, then cover, turn the heat down and poach gently for 20 minutes, turning the chicken once.
- Scoop out the chicken with a slotted spoon and set aside somewhere warm. Skim any fat from the surface of the sauce then turn the heat back up and boil it hard for 10 minutes to reduce slightly, until it looks slightly syrupy. Taste and add a little more sugar if you like, then return the chicken to the pan and turn it over in the sauce to glaze. Slice the chicken and serve with plenty of rice. Drizzle the sauce on top and scatter with sesame seeds and the shredded spring onion tops.
This salty-sweet dish was brought to Hawaii by Japanese immigrants – shoyu being the Japanese word for soy sauce! A little like teriyaki, it packs a lot of flavour for something so very simple, and makes a great easy midweek meal