2 lb. boneless skinless chicken thigh
3 oz. nishime konbu
4 oz. string beans
1/3 c. chicken broth

SAUCE:

1/3 c. aloha shoyu
1/4 c. brown sugar
1/4 c. water
3 tbsp. mirin
1 tbsp. sake
1 tbsp. sesame oil
1 tbsp. grated garlic
1 tbsp. ginger, grated

Make sauce first and cut chicken thigh in half. Soak chicken in 1/2 cup sauce 15 minutes. Wash konbu, tie in knots, cut between knots. Put 1/4 cup oil in pot, cook chicken 2 or 3 minute. Add konbu, sauce and chicken broth. Let it come to boil and mix. Cover pot, cook with medium heat for 25 minutes. Boiled string beans, cut and serve over meal.