8 boneless, skinless chicken thighs
Toasted sesame seeds for garnish
SAUCE
1/2 cup Japanese soy sauce
1/2 cup water
2 Tbsp. cornstarch (use 2 1/2 Tbsp. for thicker sauce)
1/2 cup sugar
1/4 cup mirin (sweet rice wine)
1/2 tsp. grated fresh ginger
1 clove garlic, slightly smashed
1. Mix cornstarch with water and soy sauce to dissolve. Add remaining "Sauce" ingredients.
2. Heat on medium high until sauce boils and slightly thickens.
Grill chicken thighs approx. 6 minutes on each side or until done.
4. Slice chicken into bite sized pieces. Serve on a bowl of Japanese "sticky" rice and top with teriyaki sauce. Garnish with ground toasted sesame seeds.
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