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1: Make the Teriyaki sauce: place soy sauce, mirin, sake, water, and sugar in a pot. Heat the pot on medium heat, and let it come to a boil, stirring occasionally.

2: Once boiling, remove 2 tablespoons of sauce into a separate bowl, and whisk in cornstarch to make a slurry. Add back into the pot and mix until combined.

3: Turn heat to medium-low and let it simmer until thickened and can coat the back of a spoon.

4: Transfer to a heatproof container and use within a week.

5: To make Chicken Teriyaki: Prepare chicken by salting both sides.

6: Pan fry on medium high heat with vegetable oil, skin side down. Press down on the chicken to get even coloration on the skin using a spatula. Cook 3-4 minutes per side, or until golden and crisp on both sides.

7: Remove extra oil by blotting with a paper towel.

8: Turn heat to medium-low and pour teriyaki sauce on the sides and let the chicken simmer for 2 minutes.

9: Remove from heat and cut into 5 pieces. Serve with lettuce and soup of choice.