Step 1

Place 1 cup water, 3/4 cup shoyu (soy sauce), 1/4 cup packed light brown sugar, 1/4 cup mirin, and 1/4 teaspoon black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.

Step 2

Meanwhile, prepare the following, adding each to the pot as you complete it: Peel 4 garlic cloves. Smash a 3-inch piece of ginger with the flat side of a knife. Halve 4 medium scallions.

Step 3

Add 8 bone-in, skin-on 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.

Step 4

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.

Step 5

Transfer the chicken to a serving platter. Spoon off any fat from the surface of the sauce if desired. Serve the chicken and sauce with cooked white rice.