Japanese Chicken Rice Bowl with Soy, Mirin and Ginger

• 300 g Short-grain rice
• 350 g Chicken thighs, boneless, skinless
• 15 g Ginger root, firm, fresh
• 2 cloves Garlic
• 2 tsp Sesame oil, toasted
• 60 ml Soy sauce
• 60 ml Mirin
• 120 g Spinach
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the short-grain rice in cold water until the water runs mostly clear. Tip into a saucepan, add 450 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and finely grate the ginger, and finely grate the garlic. Slice the chicken thighs into bite-sized pieces. Thinly slice the spring onion, keeping a small handful for topping.
3. Heat the sesame oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning, until lightly browned and nearly cooked through. Stir in the ginger and garlic and cook for 30 seconds until fragrant.
4. Pour in the soy sauce and mirin and bring to a lively simmer. Cook for 3 to 5 minutes, stirring, until the sauce is glossy and lightly thickened and the chicken is cooked through. Reduce the heat to low.
5. Add the spinach to the pan a handful at a time and toss until just wilted, 1 to 2 minutes. Stir in most of the spring onion, then taste and adjust by simmering briefly if you want a slightly stronger glaze. Take off the heat.
6. Fluff the rice and divide between two bowls. Spoon the chicken, spinach and sauce over the rice. Finish with the reserved spring onion and the roasted sesame seeds.

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