Classic Chicken Teriyaki Donburi

Rinse 1 cup of short-grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, prepare the teriyaki sauce. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake (or additional mirin), 1 tablespoon of sugar, and 1 teaspoon of cornstarch until smooth.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the 1 pound of chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.

Reduce the heat to medium-low. Pour the prepared teriyaki sauce over the cooked chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken evenly.

Fluff the cooked rice with a fork. Divide the rice between two serving bowls.

Spoon the chicken teriyaki over the rice in each bowl.

Garnish with 1 tablespoon of toasted sesame seeds and serve immediately.