Chicken Teriyaki Rolls

Another single serving goodie from Bento Boxes: Japanese Food To Go by Naomi Kijima. Though this was designed for a lunchbox, you could certainly change the servings and serve this for dinner - I did! :)

• Ready In: 10 mins
• Serves: 1

Ingredients

• 4  ounces  boneless chicken thighs, with skin
•  cooking oil
• 2  teaspoons soy sauce
• 1  teaspoon mirin
• 1  teaspoon sake
• 1⁄2 teaspoon sugar
• 3  tablespoons water

Directions

1. Cut into the thickest part of the thigh and flatten out the meat, skin side down. Roll up into a small, even cylinder. Tie loosely with kitchen string.
2. Cook the chicken roll in the oil until browned on all sides over medium heat. Add the remaining ingredients and cook, turning, until well glazed. Slice into diagonal rounds.