About 20 minutes
Caramelized and sweet; no wonder many Americans love it. Serve with plain short-grain brown or white rice. Other proteins you can use: boneless turkey thighs, pork chops, tuna steaks, sirloin steaks.
1 ⁄ 3 cup soy sauce
1 ⁄ 3 cup sake, white wine, or water
1 ⁄ 3 cup mirin, or 3 tablespoons honey mixed with 3 tablespoons water
2 tablespoons sugar
2 teaspoons grated lemon zest
1 1 ⁄ 2 pounds boneless chicken thighs
1. Turn on the broiler and position the rack about 4 inches below the heat. Combine the soy sauce, sake, mirin, and sugar in a medium saucepan, and bring to a boil. Lower the heat so the sauce bubbles steadily and cook, stirring once or twice, until it thickens. Stir in the lemon zest and remove from the heat; pour off half the sauce and reserve for serving.
2. Broil the chicken, basting frequently with the remaining sauce and turning the chicken every 2 or 3 minutes, until browned all over and cooked through, 10 to 15 minutes. Make a small cut and check; the center should be no longer raw but still juicy. Give the meat one final baste and serve hot or at room temperature with the reserved sauce.