Begin by rinsing 1.5 cups (300g) of white rice under cold water until the water runs clear. Combine the rinsed rice with 1.75 cups (420ml) of water in your rice cooker or a medium saucepan. Cook until the water is fully absorbed and the grains are tender and fluffy.

In a medium mixing bowl, whisk together the soy sauce, dark soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Stir vigorously until the brown sugar is completely dissolved into the dark liquid. Set this mixture aside.

Heat 1 tbsp (15ml) of neutral oil in a large skillet over medium-high heat until it begins to shimmer. Place the chicken thighs flat in the pan, leaving space between each piece, and press down gently. Sear undisturbed for 5-6 minutes until a deep golden-brown crust and slight caramelization form on the bottom.

Flip the chicken thighs and cook for another 4-5 minutes until cooked through. Pour your prepared teriyaki liquid directly into the hot skillet. Quickly whisk your cornstarch slurry to recombine it, then stream it into the bubbling sauce.

Stir the sauce continuously for 1-2 minutes as it rapidly transforms into a thick, glossy, dark brown glaze that heavily coats the chicken. Remove the skillet from the heat immediately. Transfer the heavily glazed chicken to a cutting board and cut it into thick, juicy slices.

Scoop a generous mound of the fluffy, steamed white rice into a rustic round ceramic bowl. Layer the thick, juicy slices of pan-seared chicken thigh meticulously on top. Garnish with a scattered layer of toasted white sesame seeds and freshly chopped green scallions.