Teriyaki chicken (Tori no teriyaki)

1. Prick the skin side of the chicken thighs a few times with a fork so they don't shrink while cooking, and season lightly with salt.

2. In a small bowl, mix the soy sauce, mirin, sake, sugar and finely grated ginger.

3. Heat the oil in a large frying pan and cook the thighs skin side down over medium heat for 7-8 minutes, until the skin is crisp and golden.

4. Turn them and cook the other side for 4-5 minutes; blot away most of the rendered fat with kitchen paper.

5. Pour in the sauce and keep turning the chicken as it bubbles until the sauce thickens and coats the meat in a glossy glaze.

6. Slice the chicken into strips, spoon over the glaze left in the pan, sprinkle with sliced spring onion and sesame seeds and serve with steamed rice.

Tip: Teriyaki combines "teri" (shine) and "yaki" (grilling) – it refers to the glossy glaze. The sauce is ready when it leaves a thin, shiny film on the back of a spoon; if it gets too thick, loosen it with a spoonful of water.