Glossily Grilled Chicken 　　　(Tori no Teri-yaki)
4 chicken thigh (tori no momo-niku)
	6 tbsp soy sauce (shouyu)
	6 tbsp mirin
	2 tbsp canola oil (sarada-yu)
1/4 daikon radish
1 package daikon radish sprout (kaiware)
1. Remove the excess fat and skin from the chicken thigh and pierce with a fork for a few times. 2. Mix soy sauce, mirin and canola oil to make glossy sauce. Soak the chicken in the sauce for 30 minutes. 3. Wash the daikon radish, peel the skin and cut into thin strips. Wash the daikon radish sprouts and cut the roots off. 4. Heat canola oil in a frying pan and fry the chicken skin side down. When the chicken become brown, turn it over. Then soak the chicken in the glossy sauce and fry again. Repeat this work for 3 or 4 times. 5. When the chicken is grilled enough, dish it up and serve with daikon radish and sprouts. Serves 4