Making a Teriyaki Chicken Bowl is a process that involves marinating, grilling, and assembling. Follow these steps to create a dish that will impress family and friends alike.

Preparing the Chicken

1. Marinate the Chicken: In a large bowl, combine the soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. Mix well to dissolve the sugar. Add the chicken thighs or breasts to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Brush the grill with olive oil or vegetable oil to prevent sticking. Place the chicken on the grill and cook for 4-6 minutes on each side, or until fully cooked and caramelized. The internal temperature should reach 165°F (75°C).
3. Rest and Slice: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice the chicken into bite-sized pieces.

Cooking the Rice

4. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
5. Cook the Rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.

Assembling the Bowl

6. Assemble: In individual bowls, scoop a portion of the cooked rice. Top with sliced teriyaki chicken. Drizzle additional teriyaki sauce over the chicken if desired.
7. Garnish: Sprinkle sesame seeds and sliced green onions over the top. Add pickled ginger on the side for an extra burst of flavor.