Teriyaki Chicken

Stir soy sauce, mirin, sake, sugar, ginger and garlic together until the sugar dissolves.

Pat chicken thigh dry. Heat vegetable oil in a large skillet over medium heat and lay the thighs in smooth (or skin) side down. Cook 6 minutes until deep golden, flip and cook 5 minutes more until cooked through (74 C).

Wipe most of the fat from the pan. Pour in teriyaki sauce and simmer with browned chicken, turning the pieces, until the sauce is thick and glossy and coats the chicken.

Slice teriyaki chicken, spoon over the pan sauce and finish with sesame seeds and scallions.