Teriyaki Chicken with bonito flakes

2 pcs Chicken thighs
A pinch Salt & Pepper

Seasoning (A)
4 Tbsp — Yamaki Mentsuyu
2 packs — Yamaki bonito flakes
2 tsp — Sugar

As needed Yamaki bonito flakes, Chopped green onions for topping
As desired — Frill lettuce, Tomato wedges

1. Trim excess skin and fat from the chicken thighs. Make shallow cuts in the thicker parts to even out the thickness.

2. Pierce the skin with a fork and season both sides with salt and pepper.

3. Heat a frying pan over medium heat. Place the chicken skin-side down and cook for 6–7 minutes until well browned, pressing occasionally with a spatula.

4. Once the skin is crisp, flip the chicken, cover, and cook over medium-low heat for 2–3 minutes until cooked through. Remove the lid and wipe away excess fat with paper towels.

5. Add (A) and cook over medium heat, spooning the sauce over the chicken as it simmers to coat evenly.

6. Turn off the heat while a small amount of sauce remains and glossy.