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Take the chicken out of the fridge at least 30 mins before you cook
On the bottom side of the chicken cut the thickest part flat so the whole chicken is the same thickness
Heat a pan on medium high with oil then put the chicken in and salt and pepper it
Flip it over around 4-5 mins have passed
Cook the other side the same amount of time as the first side
Add soy sauce, mirin, sake and sugar to the pan
Once the sauce is glossy and sticky then it's done
Slice the spring onions thinly then put it in ice cold water
Clean and slice the mushrooms
Wash the rice and add in miso paste, soy sauce, grated ginger and broth then mushrooms on top
Cook in a rice cooker
If cooking on the hob use 1 part rice to 1.5 part water, start with cold water on high heat then turn down immediately and place a lid
Cook undisturbed for 12-14 mins
Fluff the rice with a fork
Once the rice is done, add in the chopped butter and sesame oil to taste
Sprinkle with sesame seeds and spring onions