Sesame Chicken Bowl
Combine the sake, mirin, soy sauce and caster sugar in a saucepan and bring to a simmer. Simmer until the mixture has reduced by half.
Remove from the heat, allow to cool a little, then place the chicken in it, allowing it to marinade for 15 minutes.
After 15 minutes, heat most of the sesame oil in a large frying pan over a medium-high heat.
Remove the chicken from the marinade and stir-frying in the oil.
Once the chicken looks cooked, pour the remaining marinade on top of the chicken in the frying pan and simmer for a few minutes to make the sauce.
Meanwhile, blanch the asparagus in salted, boiling water for 1 minute. Drain and toss with half of the sesame seeds and remaining sesame oil.
Add the remaining sesame seeds to the teriyaki chicken. Re-heat the rice if necessary and spoon the chicken and asparagus on top. Serve immediately.