Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

Steps

1. 1

   Position an oven rack in the lower part of the oven, several inches below the broiler element. Heat the broiler to high. Line a broiler-safe rimmed baking sheet with foil and fit it with a rack if available; lightly oil the rack to reduce sticking.

2. 2

   In a small saucepan, combine the soy sauce, sake, mirin, garlic, ginger, and dried shiitakes. Bring the mixture to a simmer over medium heat.

3. 3

   Simmer the sauce gently until it is fragrant and only slightly thickened, about 10 to 15 minutes. Do not reduce it until syrupy or glaze-like, since it will continue to concentrate under the broiler.

   Start 15-minute timer
4. 4

   Strain the tare into a heatproof bowl or measuring cup, pressing lightly on the solids. Reserve the cooked shiitakes for serving with rice, tofu, or noodles.

5. 5

   Pat the chicken thighs thoroughly dry, especially the skin. Arrange them skin-side up on the prepared broiler rack, leaving space between pieces. Brush or spoon a thin coating of the tare over the chicken.

6. 6

   Broil the chicken on the lower oven rack until the skin begins to render and brown, about 15 to 20 minutes. Watch carefully and move the pan if the skin darkens too quickly.

   Start 20-minute timer
7. 7

   Brush the chicken with additional tare and continue broiling until the skin is deeply browned, crackling crisp, and the thickest part of the meat reaches 165°F (74 °C) (74°C (165 °F)), about 5 to 10 minutes more. If necessary, turn the pan for even browning.

   Start 10-minute timer
8. 8

   Transfer the chicken to a cutting board and let it rest for about 5 minutes. Stir the yuzu kosho into the remaining tare, then taste and add only a small additional amount if desired.

   Start 5-minute timer
9. 9

   Slice the chicken and serve with the yuzu-kosho tare spooned over or alongside it. Garnish with the reserved shiitakes if desired.