Instructions

1. In a medium bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger to make the teriyaki sauce. Mix well until the sugar is dissolved.
2. Place chicken thighs in a resealable plastic bag or shallow dish and pour half of the teriyaki sauce over the chicken. Marinate for at least 30 minutes in the refrigerator.
3. Remove the chicken from the marinade and discard the used marinade. In a large skillet over medium heat, add vegetable oil.
4. Once the oil is hot, add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes or until cooked through.
5. Pour the remaining teriyaki sauce into the skillet over the cooked chicken and let it simmer for 2-3 minutes until slightly thickened. Turn off heat and remove chicken from skillet.
6. Slice the chicken into strips and set aside.
7. In a separate pot, cook rice according to package instructions until fluffy.
8. To serve, place a portion of rice in a bowl, top with sliced teriyaki chicken, sesame seeds, and chopped green onions. Serve with pickled ginger on the side.