Prepare the Rice: Begin by cooking your rice according to the package instructions. While the rice is simmering, you can prepare the rest of your ingredients. This timing usually works out perfectly.

Mix the Sauce: In a small bowl or jug, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has dissolved. Set this aside for now.

Sauté the Aromatics: Heat the vegetable and sesame oils in a large frying pan or skillet over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.

Cook the Chicken: Add the chicken pieces to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through.

Create the Glaze: Pour the prepared teriyaki sauce mixture into the pan with the chicken. Bring it to a simmer and let it bubble for 2-3 minutes, stirring to coat the chicken. The sauce will begin to thicken slightly.

Thicken the Sauce: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another minute, stirring constantly. I find that this is the crucial step; the sauce will transform into a beautiful, thick glaze that clings to the chicken.

Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken.

Add the Toppings: Artfully arrange the julienned carrots, sliced cucumber, and edamame beans around the chicken. Garnish with a sprinkle of sliced spring onions and toasted sesame seeds. Serve immediately while warm.