Shoyu chicken

1 cup water

3/4 cup shoyu (soy sauce)

1/4 cup packed light brown sugar

1/4 cup mirin

1/4 teaspoon freshly ground black pepper

4 cloves garlic

1 (3-inch) piece fresh ginger

4 medium scallions

8 bone-in, skin-on chicken thighs

1. Place water, shoyu (soy sauce), packed light brown sugar, mirin, and black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.

2. Meanwhile, prepare the following, adding each to the pot as you complete it: Peel the garlic cloves. Smash the ginger with the flat side of a knife. Halve the scallions.

1. Add the chicken thighs to the pot skin-side down in an even layer (they can overlap). Cover and reduce the heat to medium-low. Simmer for 30 minutes.

2. Uncover and flip the chicken thighs so that they are skin-side up, arranging them into a single layer. Adjust the heat as needed to maintain a simmer so that the sauce bubbles between but not up and over the pieces of chicken. Simmer uncovered until the chicken is tender, about 30 minutes more.

3. Serve.