Ingredients:

  • 2 boneless, skinless chicken thighs (about 8 oz / 225g total)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon mirin (15 ml)
  • 1 tablespoon sake (or dry sherry) (15 ml)
  • 1 teaspoon grated ginger (5g)
  • 1 clove garlic, minced (3g)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon cornstarch (2g)
  • 1/4 cup soy sauce (60 ml)
  • 1/4 cup mirin (60 ml)
  • 2 tablespoons sake (or dry sherry) (30 ml)
  • 2 tablespoons granulated sugar (25g)
  • 2 cups cooked short-grain rice (400g)
  • 1 green onion, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. Combine soy sauce, mirin, sake, ginger, garlic, sesame oil, and cornstarch in a bowl. Add the chicken thighs and marinate for at least 30 minutes (or up to overnight) in the refrigerator.
  2. In a small saucepan, whisk together soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes, or until slightly thickened. Set aside.
  3. Heat a lightly oiled skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear on both sides until golden brown and cooked through (internal temperature reaches 165°F/74°C). This should take about 5-7 minutes per side, depending on the thickness of the chicken.
  4. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for 2-3 minutes, turning the chicken to coat it evenly with the glaze. Be careful not to burn the sauce.
  5. Remove the chicken from the skillet and let it rest for a few minutes. Slice it thinly against the grain.
  6. Divide the cooked rice between two bowls. Top with the sliced teriyaki chicken. Spoon any remaining sauce from the skillet over the chicken and rice.
  7. Garnish with sliced green onions and sesame seeds (if desired). Serve immediately.