1/2 cup of miso, 1 cup of soy sauce, 1 cup of sake, 1 tbsp of sugar, ? tsp of grated ginger, sesame oil, black pepper

Methods

1. Remove the bones from the chicken thighs and make two cuts horizontally across the meat to break the tendons, then soak in the teriyaki sauce.

2. Remove the chicken and place on a baking tray (lined with tinfoil) and bake skin side up at 200 degrees for 18 minutes. Chicken skin browned and then brush honey sprinkle white sesame seeds and bake for about 2 minutes. Tinfoil is the key to not having to wash the pan.

3. Serve hot rice in a bowl and pour the teriyaki sauce over the rice. Add the chopped chicken pieces and sprinkle some parsley on top. For those who prefer a lighter flavor, you can skip the sauce.