过后，在一个偶然的机会下，终于在日本fair买到味霖了！
昨天，将味霖开张了，但做的却不是親子丼，而是照烧鸡腿丼！呵呵。。
多谢自己不会看日文，买错了料理酒，我才能够有所有的材料来满足自己的口腹之欲，准备这个照烧鸡腿丼！
好不容易准备好我的照烧鸡腿丼，人却觉得没胃口。
以为是自己很累很脏，冲个凉后就会比较开胃。
谁知道凉冲好了，才扒了两口饭，就觉得反胃，要吐了。
就连喝一口水，也觉得想吐。
原来，真的是不舒服。
呜呜。。那么辛苦准备了这餐好料，而且是老娘第一次学给鸡腿去骨咧，结果却吃不下。
把它丢了，很浪费！硬硬吃，我又吃不下。
于是，我将它包起来，存进冰箱留着给今天当早餐。
食谱参考：揾到食
材料（2人份）：
去骨鸡腿2片 350g
红萝卜 几片
海苔丝 少许
烤香白芝麻 少许
白饭 2碗
照烧酱：
姜汁 2 tbsp（我没有放）
酱油 4 tbsp
味霖(Mirin) 4 tbsp
清酒(Sake) 4 tbsp（我用日式料理酒，2 tbsp）
蜜糖 2 tbsp
做法：
- 将照烧酱的材料全部混合均匀备用。
- 鸡腿去骨，鸡腿上的筋也去掉后，用刀背轻拍几下鸡腿肉。
- 把照烧酱倒在鸡腿肉上，放冰箱腌1个小时。（我腌5个小时）
- 取一个锅，将红萝卜片烫熟后取出备用。
- 烧热一个不粘锅，将鸡腿肉取出，皮朝下，以小火煎至金黄色。
- 反面，肉朝下，继续煎至熟。
- 将鸡肉取出，待用。
- 把一半的照烧酱倒入锅中，煮滚试味，咸或甜自行调味。（看备注）
- 放入鸡肉，煮至酱汁变浓稠，熄火。
- 取出鸡肉，切片，摆在白饭上，淋上少许酱汁，撒上芝麻和海苔丝，即可趁热享用。
备注：
- 原食谱将所有的照烧酱都倒入锅中煮，但我觉得太咸了，所以我只倒一半，并加水调至没那么咸。
- 鸡腿上的筋去掉，还要轻拍几下鸡肉，这是为了防止鸡肉在煎的时候，收缩得太厉害。
- 煎鸡肉时不用放油，因为鸡皮本身的油脂会流出来。
Deboned chicken thighs 2 slices (approx. 350g)
Carrot A few slices
Seaweed Some
Roasted white sesame seeds Some
Rice 2 bowls
Teriyaki sauce：
Ginger juice 2 tbsp（I omitted it）
Soy sauce 4 tbsp
Mirin 4 tbsp
Sake 4 tbsp（I used cooking wine, 2 tbsp）
Honey 2 tbsp
Method：
Carrot A few slices
Seaweed Some
Roasted white sesame seeds Some
Rice 2 bowls
Teriyaki sauce：
Ginger juice 2 tbsp（I omitted it）
Soy sauce 4 tbsp
Mirin 4 tbsp
Sake 4 tbsp（I used cooking wine, 2 tbsp）
Honey 2 tbsp
Method：
- Mix the ingredients for teriyaki sauce together. Set aside.
- Debone the chicken thighs, remove the tendons and hit the muscles gently with the back of the knife.
- Pour the teriyaki sauce over the deboned chicken thighs, marinade them for at least an hour in the fridge. (I marinated the thighs for 5 hours)
- Boil some water in a pot, blanch the carrot slices. Set aside.
- Heat a non-stick frying pan, pan-fry the chicken thigh over low heat with its skin facing downwards til golden brown in color.
- Flip the thigh and continue to pan-fry it til cooked.
- Remove the chicken thigh from the pan and set aside.
- Pour half of the teriyaki sauce into the pan, boil it and adjust the taste according to own preference. (Please see Note)
- Put the chicken thighs into the pan, continue to boil til the sauce has thicken, off the heat.
- Remove the chicken thighs, cut them into slices, put them on a bowl of rice, topped with some teriyaki sauce, sesame seeds and seaweed. Serve hot.
- The original recipe pour all the teriyaki sauce into the pan but I found it is too salty for me. Therefore, I only poured half of the sauce into the pot and added some water to adjust the taste according to my own preference.
- I removed the tendons and hit the deboned chicken thighs gently to prevent the muscles from over-contracting during cooking.
- While pan-frying the thighs, I did not put any oil as there will be oil coming from the skin of the thigh.
