Teriyaki Chicken Noodles with Nori

Method

1. 1

   Step 1: Stir the soy sauce, mirin, sake, sugar and ginger together in a cup until the sugar dissolves. Pat the chicken very dry, trim any overhanging skin and sprinkle lightly with the salt.

2. 2

   Step 2: Heat the oil in a large nonstick or cast-iron skillet over medium heat. Lay the thighs in skin side down and press them flat with a spatula for the first minute, then cook without moving for 8 to 10 minutes, until the skin is deep golden and much of the fat has rendered.

3. 3

   Step 3: Flip the chicken and cook for 4 minutes on the second side. Pour off all but a thin film of fat, then add the sauce mixture, which will bubble up hard.

4. 4

   Step 4: Simmer for 3 to 4 minutes, spooning the sauce over the chicken constantly, until the bubbles turn small and sticky and the glaze coats the back of a spoon. Move the chicken to a board and slide the pan off the heat.

5. 5

   Step 5: Meanwhile, cook the udon in boiling water for 1 to 2 minutes, loosening the blocks with chopsticks, and drain well. Add the noodles to the skillet and toss them in the remaining glaze, adding a splash of hot water if it is too tacky to coat.

6. 6

   Step 6: Slice the chicken into bite-size pieces. Divide the noodles among bowls, pile the chicken on top, sprinkle with sesame seeds and add a loose mound of nori strips just before serving so they stay crisp.

• #kid-friendly
• #dairy-free
• #weeknight
• #high-protein