Rye Free Hawaiian Plate Lunch

Ingredients

4 servings

Instructions

1. 1

   Combine the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a small bowl and whisk until the sugar dissolves. Reserve 3 tablespoons of the marinade in a separate small bowl before adding the chicken. Place the chicken thighs in a zip-top bag or shallow dish, pour in the remaining marinade, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

2. 2

   While the chicken marinates, rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups fresh water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes.