Teriyaki Chicken

Season chicken thighs liberally with kosher salt and allow to sit for at least 20 minutes.

While chicken is sitting, wash the rice, add cook in a rice cooker (or your preferred method) and prep your veggies. You can just serve the veggies raw, but I prefer to either steam, roast, or saute right before I make the sauce.

In a large frying pan, preheat over medium-high heat. Once preheated, add in oil. Once oil is hot and shimmering, add in chicken thighs smooth side down (or skin side of using skin-on). Cook undisturbed for 5 minutes. then flip and cook for an addition 2-3 minutes, then set aside.

Optionally, use a paper towel to remove excess fat and protein for a more transparent sauce. Reduce heat to medium, then add the soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved, then continue cooking to your desired thickness.

Add the chicken thighs back to the pan along with its accumulated juices and cook until the chicken thighs are cooked through. Serve with rice and veggies!