Teriyaki Chicken Rice Bowl with Chicken Breast

Name: Teriyaki Chicken Rice Bowl with Chicken Breast
Yield: Serves 2 servings
Ingredients: 1 boneless, skinless chicken breast; 2 tablespoons (30 ml) water (A); 1/2 teaspoon (2 g) sugar (A); 1/2 teaspoon (3 g) salt (A); 3 tablespoons (45 ml) mirin (B); 1 1/2 tablespoons (22 ml) soy sauce (B); 1 teaspoon (4 g) sugar (B); 1 tablespoon (15 ml) sake; As needed: soft-boiled eggs, shredded cabbage, cooked rice; Optional: shredded nori, sesame seeds

パジャマでうさぎ @usagimama

With just a little extra effort, you can make juicy and tender teriyaki chicken using chicken breast.
Recipe background:
I wanted to find a way to make chicken breast taste delicious. I was inspired by a method introduced on Tameshite Gatten.

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Ingredients

Serves 2 servings

1boneless, skinless chicken breast
2 tablespoons (30 ml)water (A)
1/2 teaspoon (2 g)sugar (A)
1/2 teaspoon (3 g)salt (A)
3 tablespoons (45 ml)mirin (B)
1 1/2 tablespoons (22 ml)soy sauce (B)
1 teaspoon (4 g)sugar (B)
1 tablespoon (15 ml)sake
As needed: soft-boiled eggs, shredded cabbage, cooked rice
Optional: shredded nori, sesame seeds

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Steps

1

Butterfly the chicken breast, then poke it several times with a fork. Slice the top half lengthwise and the bottom half crosswise, then cut into bite-sized pieces.
2

Place the ingredients marked (A) into a plastic bag, add the chicken, and massage for 1 minute.
3

Pat the chicken dry with paper towels, then lightly coat with potato starch.
4

Heat oil in a skillet. Sear both sides of the chicken until browned. Add sake, cover, and steam for 3 minutes.
5

Add the ingredients marked (B) and simmer until the sauce thickens and coats the chicken.
6

Serve the chicken over rice with shredded cabbage and a soft-boiled egg. Top with mayonnaise, shredded nori, and sesame seeds if desired.