Tori Teriyaki Don

1. Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and transfer it to a rice cooker or a heavy-bottomed pot. Add the water and let the Japanese short-grain rice soak for 30 minutes.

2. While the Japanese short-grain rice is soaking, prepare the teriyaki sauce. In a small saucepan, combine the Koikuchi soy sauce, Mirin, Sake, and Sugar. Grate the Ginger and add it to the sauce mixture. Bring the mixture to a gentle simmer over medium heat, stirring until the Sugar dissolves. Cook for 2-3 minutes until the sauce slightly thickens. Remove from heat and set aside.

3. Pat the Chicken thigh pieces very dry with paper towels. Lightly score the skin side of each Chicken thigh in a crosshatch pattern without cutting through the meat.