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Chicken Ginger


Main Ingredients

Chicken Thighs with Skin4
Takara Mirin1/4 cup
Sho Chiku Bai Sake1/4 cup
Soy Sauce1/8 cup
Fresh Grated Ginger1 inch piece



  1. Place chicken on cold pan with skin side down (if you are cooking the chicken without skin, add 1 tablespoon of oil in a pan)

  2. Put all the rest of ingredients together for sauce and place aside

  3. Turn heat on to medium and cook skin side till skin becomes crisp & golden brown, about 5~8 minutes depending on thickness

  4. When the skin becomes golden brown and the edge of the chicken start to turns white in color, flip the chicken and cook other side for 5~8 minutes; until chicken is fully cooked (until juices run clear)

  5. Discard excess oil from the pan, or wipe off with kitchen paper

  6. Turn up the heat to high, then add the rest of the ingredients. Let this mixture boil, while flipping the chicken repeatedly to coat evenly

  7. Chicken Ginger is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining sauce over the chicken for serving

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