Japanese Teriyaki Chicken with Cabbage Salad

Season chicken thighs with a pinch of salt and pepper.

Heat oil in a skillet over medium heat and cook chicken skin-side down until golden brown.

In a bowl, mix soy sauce, mirin, sake, and sugar to make teriyaki sauce.

Flip the chicken, pour in the sauce, and cook until the sauce thickens and coats the chicken.

Meanwhile, thinly slice cabbage and carrot into a fine slaw.

Serve the chicken topped with sesame seeds, alongside the cabbage slaw and fresh cherry tomatoes.