Teriyaki Chicken Rice Bowl

15 g ginger root, grated

2 garlic, minced

300 g broccoli, cut into small florets

150 g carrot, julienned

3 scallion, thinly sliced, for garnish

600 g chicken thigh, boneless, skinless, cut into bite-sized pieces

240 g jasmine rice, rinsed

360 ml water

60 ml soy sauce

60 ml mirin

30 ml sake

30 g granulated sugar

10 g cornstarch, mixed with 15 ml water

15 ml vegetable oil

10 g sesame seeds, toasted, for garnish