1/2 cup Japanese mirin, 1 cup soy sauce, 1 cup sake, 1 tbsp sugar, ? tsp ground ginger, sesame oil, black pepper

How to Make Japanese Teriyaki Chicken Fillet with Rice

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

2. Remove the chicken and place on a baking sheet (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.