Blanch the vegetables and set aside.

In a mixing bowl, combine soy sauce, mirin, sugar, and sake/cooking wine. Stir until the sugar dissolves and set aside.

Lightly coat both sides of the chicken with all-purpose flour.

Heat oil in a pan. Once hot, add the chicken, skin side down, to sear.

While searing, add ginger and green onions to enhance the aroma. Cook until both sides are golden brown.

Remove excess oil from the pan with a paper towel.

Add the prepared sauce to the pan. Simmer until the sauce is absorbed into the chicken. While simmering, spoon the sauce over the chicken skin. Flip the chicken occasionally to ensure even absorption and a nice color.

Simmer until fully cooked and the sauce reaches the desired consistency. Turn off the heat.

Slice the chicken.

Spoon cooked rice into a bowl, place the chicken on top, and add the blanched vegetables. Garnish with toasted sesame seeds and sliced green onions. Enjoy! 😊❤🥰