By Shireen Jamooji
500g of chicken thigh, diced ⅓ cup of soy sauce ¼ cup of mirin ¼ cup of cooking sake 3 cloves of garlic, minced 1 tsp of ginger, grated 2 tbsp of brown sugar 1 tbsp of olive oil or neutral oil
Dice and season the chicken and leave it to rest for 15 minutes. For the sauce, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger in a bowl. Set aside.
Sear the chicken in a hot pan and then add in the sauce. Allow it to thicken for 3-4 minutes. Stir to coat and garnish with sesame seeds and spring onions. Serve hot over rice.