Little known fact - Iron Chef Morimoto is a GOD! One of my favorite chefs of all time. I had been watching old Iron Chef episodes and watched as he made his famous sauce for some chicken dish he was making. I of course started going around the net and found his recipe for his sauce. I touched it a bit and made a glaze that I baked these drumsticks with. I've marinated chicken (thighs, legs, breasts), steak, and salmon in the sauce before reducing into a glaze for serving. I've also made the sauce to dip gyoza and other finger foods into. So good.

INGREDIENTS
2 lb boneless chicken thighs, breasts, or choice meat
Kosher salt and black pepper
1 tbsp vegetable oil
1-1/2 tsp cornstarch
1/2 cup Tare No Teriyaki sauce (see bottom)

DIRECTIONS
-If you are using chicken breasts, place a breast between 2 sheets of plastic wrap and pound it out to an even 1/2-inch thickness. Repeat with the remaining breasts. Lightly season both sides of the chicken with salt and black pepper.
-Heat the oil in a large skillet over high heat until it shimmers. To avoid crowding the skillet, cook the chicken in 2 batches until deep golden brown on one side, about 6 minutes. Flip the chicken, reduce the heat to medium, and cook until just cooked through, 4 to 5 minutes more. Transfer the chicken to a plate as it's cooked.
-In a small container, stir together the cornstarch and 1-1/2 tsp water until smooth. Return half the chicken to the skillet and reduce the heat to medium.
-Pour in half of the Tare No Teriyaki, let it bubble, and drizzle on 1 tsp of the cornstarch mixture. Cook, flipping over the chicken often, until the sauce thickens and coats the chicken well, 1 to 2 minutes. Transfer the chicken to a cutting board and repeat with remaining chicken.
-Let the chicken rest for a few minutes, then cut into bite-sized pieces. Serve right away or keep refrigerated in an airtight container. Sprinkle sesame seeds for a bit of pizzazz!

SAUCE
1/2 cup Japanese soy sauce (gluten-free if needed)
1/2 cup mirin (sweet rice wine)
1/2 cup sake (Japanese rice wine; gluten-free if needed))
1/2 cup granulated sugar
1/4 cup roughly chopped yellow onion
5 thin round slices peeled ginger
2 medium garlic cloves, smashed and peeled

DIRECTIONS
Combine the ingredients in a small pot, bring to a boil over high heat, and reduce the heat to maintain a gentle simmer. Cook for about 8 minutes so the aromatics have a chance to infuse their flavor into the liquid. Strain, discarding the solids.
The sauce keeps in an airtight container in the fridge for up to 2 weeks.