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Japanese Tori Nitsuke Recipe

Japanese · Main course · 55 min total

Tori Nitsuke is a comforting Japanese chicken simmer dish where chicken thighs are slowly cooked in a savory-sweet soy-based broth until tender and flavorful. This home-cook version is easy to make and perfect served over steamed rice.

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 tablespoon vegetable oil
• 1/2 cup (120ml) water
• 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 thumb-sized piece ginger, peeled and sliced into thin rounds
• 2 green onions, cut into 2-inch pieces

Instructions

1. Heat vegetable oil in a medium pot or deep skillet over medium-high heat. Add chicken thighs skin-side down (if using skin-on) or just place them in the pot. Sear until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
2. In the same pot, add water, soy sauce, mirin, sake, sugar, and ginger slices. Stir to combine and bring to a simmer over medium heat.
3. Return the chicken thighs to the pot, arranging them in a single layer. Add the green onion pieces. Cover with a lid and reduce heat to low. Simmer gently for 30-40 minutes, turning the chicken once halfway through, until the chicken is tender and the sauce has slightly thickened.
4. Remove the lid and increase heat to medium-high. Let the sauce reduce for 2-3 minutes, basting the chicken with the sauce, until the sauce is glossy and coats the chicken.
5. Serve the chicken hot with steamed rice, spooning some of the sauce over the top. Garnish with additional sliced green onions if desired.

Tips

• For a richer flavor, use chicken thighs with skin on. Sear skin-side first until crispy.
• Leftover nitsuke can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• The sauce is also delicious drizzled over vegetables or tofu.

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