Teriyaki Chicken Bowl

Slice chicken breasts into thin strips about 1cm thick. Season lightly with salt and pepper. This ensures even cooking and maximum surface area for the teriyaki glaze to adhere.

In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Let it reduce slightly for 3-4 minutes until it coats the back of a spoon.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken strips in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden and cooked through. Pour teriyaki sauce over the chicken and toss to glaze evenly. Cook for another minute until sauce thickens and caramelizes slightly.

While chicken cooks, bring a small pot of water to boil. Add edamame and cook for 3 minutes. Drain and season with a pinch of sea salt. Slice avocado and prepare any other toppings.

Divide warm rice between two bowls. Arrange teriyaki chicken on one side, edamame on another, and avocado slices beside it. Drizzle any remaining teriyaki sauce over the chicken. Garnish with sesame seeds, sliced green onions, and pickled ginger if desired. Serve immediately while everything is warm.