1. Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. 
   
2.  Press out as much air as you can and seal the bag.
   
3.  Let this sit in the fridge for at least an hour. To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.
   
4. Heat the oil in a heavy bottomed frying pan over medium heat. You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning.
   
5.  Place the chicken skin-side down in the pan and fry until golden brown on one side. 
6. Flip the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid.
   
7.  Steam the chicken until it is just cooked through (about 5 minutes). 
8. • Remove the lid, and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil. 
   • Turn up the heat to high, then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly. 
   • The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
   • Slice chicken & put on each bowl of chahan
   • Add in shredded carrots + broccoli & pour over remaining teriyaki sauce on both chicken & vegetable

= GOMOKU CHAHAN =

1. Heat a wok or large frying pan over medium heat until very hot.
2. Add 1 tablespoon of oil and then the eggs, whisking vigorously to scramble and then break up the eggs. When they're cooked, transfer them to a bowl and set aside.
3. Add the remaining tablespoon of oil and then the ham, onions and carrots. Saute until the carrots are no longer crunchy.
4. Add the rice, crumbling the chunks as much as possible as you add it. Use a spatula to flatten the lumps and then toss the rice to ensure each grain of rice is separate.
5. When the rice starts making popping noises, add the white pepper and soy sauce and toss to distribute evenly.
6. Return the eggs and peas to the pan, using the spatula to break up the eggs and taste for salt, adding more salt to taste.