Japanese Pan-Seared Chicken Teriyaki (2 Servings)

Mix 2 tbsp each soy, mirin and sake with 1 tbsp sugar in a small microwave-safe bowl; warm briefly if needed to dissolve sugar, avoiding boil-over.

Do not wash the 400g chicken. Score the thicker portions about every 1.3cm, without cutting through, to flatten evenly. Clean raw-poultry utensils promptly.

Season both sides of the chicken evenly with 1/8 tsp specified kosher salt and 1/8 tsp black pepper.

Heat 1 tbsp neutral oil in a large skillet over medium to medium-high and sear chicken smooth side down for about five minutes until nicely browned.

Flip the chicken, reduce to low heat, cover and steam about three minutes. Continue cooking if the thickest piece has not reached 74°C.

Uncover and carefully blot excess fat and browned protein from the pan with kitchen paper, taking care to avoid burns.

Raise heat to medium, pour in the sauce, tilt the skillet and repeatedly spoon it over chicken until glossy and slightly reduced.

Check the center temperature again is at least 74°C. Slice chicken on a clean board, reduce the remaining sauce another one to two minutes if needed and divide between two servings.

Refrigerate cooked leftovers within two hours and use within three days or freeze; reheat to 74°C.