There are a handful of foods I used to repeatedly eat as a child and still order at all of my favorite local restaurants at home– and beef stew (I made some here!), curry, kalua pig, and shoyu chicken are the main ones that come to mind. I’ve always been a creature of habit, so once I love a specific dish, especially local foods, I stick with it any time I can! One of the easiest recipes I reach for on busy weeknights is this one (modified from this recipe) for a super easy and quick shoyu chicken that tastes just like home. I love this dinner because it not only tastes like my favorite parts of childhood, but also has all of the most delicious elements of Hawaiʻi cooking: shoyu, mirin, garlic, ginger, and a generous sprinkling of furikake as a finisher! A total cooking time of 30 minutes and lots of leftovers helps too!
Ingredients (for three servings):
- Six chicken thighs
- One cup shoyu
- One cup sugar
- One cup water
- One tablespoon mirin
- Four cloves of garlic
- One tablespoon ginger
- Salt and pepper to taste
- Two tablespoons furikake
- Mince garlic and ginger until they’re finely chopped.
- Combine shoyu, sugar, water, mirin, garlic, ginger, and salt and pepper in a medium size pot.
- Bring sauce to a boil and then immediately reduce to a simmer.
- Slice chicken thighs in half horizontally.
- Place chickens in sauce until they are completely submerged.
- Simmer for 12-15 minutes on one side until chicken turns golden brown and then flip to the other side and repeat.
- Once chicken is fully cooked, remove from the sauce and plate with rice.
- Reduce remaining sauce to a slightly thickened texture.
- Pour sauce all over shoyu chicken and top with heaping of furikake.
- Ideally, serve with large scoop of mac salad!