Prepare The Vegetables
First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.

Season The Chicken
Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.

To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.

Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.

Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.

Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.

Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.

Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy.