Doyo no Ushi Day Teriyaki Chicken Rice Bowl with Unagi Sauce

Name: Doyo no Ushi Day Teriyaki Chicken Rice Bowl with Unagi Sauce
Yield: Serves 1 serving
Ingredients: 1 boneless, skin-on chicken thigh; 1 1/2 –2 tablespoons unagi (eel) sauce (20–30 ml); Cooked rice, as desired; Chopped nori (seaweed) and extra unagi sauce, for serving (optional)

くいしんぼべる @cook_40106957

For those who don't like eel or have leftover unagi sauce, this is a super easy rice bowl! As someone who works at a butcher shop and isn't a fan of eel, I wanted to create a simple and affordable dish for meat lovers, especially on Doyo no Ushi Day when eel is everywhere. I hope more people enjoy eating meat with this recipe!

くいしんぼべる @cook_40106957

Saved

Ingredients

Serves 1 serving

1boneless, skin-on chicken thigh
1 1/2–2 tablespoons unagi (eel) sauce (20–30 ml)
Cooked rice, as desired
Chopped nori (seaweed) and extra unagi sauce, for serving (optional)

Saved

Steps

1

Cut the chicken thigh in half.
2

Slice the chicken into bite-sized pieces and arrange them in a skillet. Cover and cook over medium heat.
3

Once the chicken is nicely browned, flip the pieces and continue cooking until done.
4

Add the unagi sauce to the pan and toss the chicken to coat. Serve the chicken over a bowl of rice.
5

Add extra sauce or sprinkle with chopped nori if you like.
6

On August 23, 2015, this Teriyaki Chicken Rice Bowl with Unagi Sauce ranked #1 in the 'teriyaki sauce' popular search!