White rice koshihikari ⋅ Nanohana for iRASSHAi ⋅ 1kg

Ingredients: - 500g boneless chicken breasts or boneless chicken thighs - 60 ml iRASSHAi soy sauce - 2 tablespoons iRASSHAi mirin - 2 tablespoons cooking sake - 2 tablespoons sugar - 1 clove garlic, finely chopped - 1 teaspoon fresh ginger, grated - 1 tablespoon vegetable oil (for cooking) - Toasted sesame seeds (for garnish) - Chopped scallions or green onions (for garnish) Steps: 1. In a medium bowl, combine the soy sauce, mirin, sake, sugar, chopped garlic, and grated ginger. Stir well until the sugar is completely dissolved. 2. Place the chicken in a shallow storage container. Pour half of the marinade over the chicken, reserving the rest for later. Make sure all the chicken pieces are well coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, ideally 1 to 2 hours. The longer you marinate, the more flavorful the chicken will be. 3. In a large skillet over medium heat, heat the vegetable oil. Remove the chicken pieces from the marinade and pat them dry lightly (reserve the remaining marinade). Add the chicken pieces to the hot skillet and cook for 4 to 5 minutes on each side, or until they are golden brown and cooked through. 4. While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens slightly. The sauce will reduce and become thicker and syrupy. 5. Once the chicken is cooked, pour the thick teriyaki sauce over the chicken in the pan. Stir to coat the chicken pieces with the glaze. 6. Transfer the teriyaki chicken to a serving dish. Sprinkle with toasted sesame seeds and thinly sliced green onions for a touch of freshness and flavor. 7. Serve the teriyaki chicken with steamed white rice or soba noodles, and sautéed vegetables for a complete and balanced meal. Enjoy!