Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium pot (or rice cooker). If using a pot, bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover tightly and simmer 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Miso-y Chicken

Marinate the chicken

Pat the chicken thighs dry with paper towels. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic until smooth. Add the chicken, skin side up, and smear marinade over the skin and underside. Refrigerate and marinate at least 30 minutes, ideally 2 hours (up to overnight) for best flavor.

Sear and finish the chicken

Heat 1 tbsp vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (reserve marinade) and place chicken skin-side down in the skillet. Sear 4-6 minutes until the skin is deep golden and releases easily. Flip and sear the other side 2 minutes. If the thighs are thick, transfer the skillet to a 400°F (200°C) oven and bake 8-12 minutes until internal temperature reaches 165°F (74°C). Alternatively, cover and reduce heat to finish cooking on the stove. Rest chicken 5 minutes, then slice into bite-sized pieces. Sprinkle with 1/4 tsp black pepper.

If using leftover reserved marinade for sauce, bring it to a rolling boil at a simmering point for at least 1 minute to cook out raw components before using; however Kainoa's House Sauce below is recommended to top the bowl.

Kainoa's House Sauce (Teriyaki)

Make the teriyaki sauce

In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 3 tbsp brown sugar, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp minced ginger, and 1 tsp minced garlic. Stir and bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1-2 minutes until slightly thickened and glossy. Remove from heat and let cool a few minutes; the sauce will thicken a bit more as it cools. Taste and adjust sweetness or salt with an extra 1/2 tsp sugar or a splash of water if too strong.

Assemble & Garnish

Build the Teriyaki Chicken Bowl

Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if you want smaller scoops, or more per appetite). Arrange slices of miso-y chicken over the rice.

Generously spoon Kainoa's House Sauce (teriyaki) over the chicken and rice. If you prefer less sauce, start with 1-2 tbsp per bowl and add more to taste.

Finish each bowl with sliced green onions, a sprinkle of toasted sesame seeds (optional), and optional pickled ginger or shredded nori/furikake. Serve immediately.