Teriyaki Chicken Rice Bowl

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1 lb chicken thighs (cut into bite-sized pieces)

1 tbsp soy sauce (pantry)

1 tbsp mirin (pantry)

1 tbsp sake (optional, from pantry)

2 tbsp ponzu sauce (or soy sauce alternative)

1 cup short-grain white rice

½ lb daikon radish or carrots (sliced thinly)

Pickled ginger for garnish

Cook rice according to package instructions.
Heat a pan and cook the chicken until browned and fully cooked.
In the same pan, mix soy sauce, mirin, and sake. Let it reduce into a glaze. Toss the chicken in the glaze.
Serve the chicken on top of rice with sliced daikon or carrots on the side. Garnish with pickled ginger.