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1. Rinse the short-grain rice in cold water 5-6 times until the water runs clear, then drain and soak in the water (for rice) for 30 minutes. Bring to a boil in a covered pot, reduce to the lowest heat and cook 12 minutes, then rest off heat, covered, for 10 minutes.
1.5 cup short-grain rice,
1.6 cup water (for rice)
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2. While the rice soaks, grate the fresh ginger and mince the garlic. Whisk together the soy sauce, mirin, sake, sugar, ginger and garlic to make the teriyaki sauce. Stir the cornstarch with the water (for slurry) in a small bowl until smooth.
0.2 cup soy sauce,
0.2 cup mirin,
0.2 cup sake,
1 tbsp sugar,
1 tbsp fresh ginger,
2 clove garlic,
1 tsp cornstarch,
2 tsp water (for slurry)
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3. Cut the broccoli into bite-size florets. Blanch in a pot of salted boiling water with the salt for 2 minutes until bright green and crisp-tender, then drain and shock in ice water to keep the color and crunch. Drain well.
2 piece broccoli,
1 pinch salt
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4. Pat the chicken thighs very dry. Heat the neutral oil in a large skillet over medium-high heat and sear the chicken skin-side-down side first for 5-6 minutes until deeply golden, then flip and cook 4 minutes more.
6 piece boneless skinless chicken thighs,
1 tbsp neutral oil
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5. Reduce the heat to medium and pour in half of the teriyaki sauce. Simmer 2 minutes, turning the chicken to coat. Add the remaining sauce and cook 2-3 minutes more, until the chicken reaches 74C/165F inside and the sauce reduces and turns glossy.
0.1 cup soy sauce,
0.1 cup mirin,
0.1 cup sake,
0.5 tbsp sugar,
0.5 tbsp fresh ginger,
1 clove garlic
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6. Stir the cornstarch slurry again and drizzle it into the simmering sauce, stirring 30 seconds until lightly syrupy. Transfer the chicken to a board, rest 3 minutes, then slice.
1 tsp cornstarch,
2 tsp water (for slurry)
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7. Thinly slice the scallions. Divide the rice among 4 bowls, top with sliced chicken and broccoli, spoon over the remaining glaze from the pan, and finish with the toasted sesame seeds and scallions.
1 tbsp toasted sesame seeds,
2 piece scallions (garnish)
