Rinse 300 g of Japanese short-grain rice and cook according to package instructions until tender.
Combine 80 g of soy sauce, 80 g of mirin, 80 g of sake, 40 g of sugar, and 10 g of grated ginger in a bowl.
Sear 600 g of chicken thighs in a hot pan over medium-high heat until the skin is golden brown.
Sesli anlatım, porsiyon ayarı ve daha fazlası
