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Teriyaki chicken bowl, glossy glazed chicken over rice with broccoli. Serves 4.
Cook the 1.5 cups of rice as usual, and steam the broccoli for 3-4 minutes until just tender.
Cut the chicken into chunks and sear in the oil over medium-high heat for 6-7 minutes, until golden and 74°C inside.
Mix the soy, honey, mirin, garlic and grated ginger, pour it over the chicken and simmer for 2-3 minutes.
Stir in the cornstarch mixed with a little water and cook for 1 minute, until the glaze turns glossy and coats the chicken.
Spoon the chicken over the rice with the broccoli, and scatter over sesame seeds and sliced scallion.
