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Export 16 ingredients for grocery delivery
Step 1
Combine together the soy sauce, mirin, sake, sugar and garlic in a medium-sized shallow bowl; mix well until sugar dissolves. Pour out 1/2 cup of sauce into a small bowl for later use; set aside.
Step 2
Add the chicken thighs into the marinade in the bowl, and coat evenly.
Step 3
Heat the oil in a good quality non-stick pan or well seasoned skillet over medium-high heat. Sear the chicken for about 5 minutes, flip, and continue to sear for a further 3 minutes. Add in the remaining sauce leftover in the bowl, and continue cooking with the chicken until the sauce thickens and reduces down. Once cooked, allow to rest for 5 minutes while preparing the dressing.
Step 4
Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.
Step 5
Prepare all of the salad ingredients in a large salad bowl and mix. Slice the chicken and arrange over salad. Top with the green onion slices, sesame seeds, shredded seaweed, and drizzle with dressing.