In a bowl, dissolve the potato starch in water, then add the beaten eggs and sugar. Mix well and strain once.

Lightly oil a frying pan and spread the oil evenly with a paper towel. Pour in one-third of the egg mixture at a time and cook in three batches.

Once the eggs are cooked, let them cool slightly, then cut each into four pieces.

Roll up each piece and slice thinly to make shredded omelet.

Slice the chicken breast diagonally into bite-sized pieces about 1/2 inch (1cm) thick.

Place the chicken, potato starch, salt, and pepper in a plastic bag. Seal and shake well to coat the chicken evenly.

Heat oil in a frying pan and arrange the chicken pieces in the pan. Cook until browned.

Flip and cook the other side.

Add the teriyaki sauce ingredients to the pan and simmer, stirring, until the sauce thickens and coats the chicken.

Once the sauce has thickened, remove from heat.

Spoon the rice into bowls, top with the shredded omelet, then add the teriyaki chicken with plenty of sauce. Garnish with nori and pickled ginger if desired.