Step 1

Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to marinate.

Step 2

Preheat the oven to 200°C.

Step 3

Drain the chicken and toss in flour. Place in a single layer on two paper-lined baking trays, not too squashed together. Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.

Step 4

Meanwhile, for the soy-fried bok choy, heat the oil in a large frypan over mediumhigh heat. Add the bok choy, cut-side down. Cover the pan and cook 1-2 minutes until just tender. Add the soy sauce and cook for a further 1-2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly. Remove from the heat and set aside for 2 minutes to absorb the flavours.

Step 5

Divide the rice among serving bowls. Top with the bok choy and chicken. Top with lemon wedges, Kewpie mayonnaise, shichimi togarashi and drizzle with extra soy sauce. Serve.