Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Yield: Serves 2 servings
Ingredients: 1 1/2 boneless, skin-on chicken thighs; 1 little lettuce; 1 little tomato or similar vegetable; 2 teaspoons (10 ml) sake; 1/4 cup (60 ml) mirin; 1 tablespoon plus 1 teaspoon (20 ml) soy sauce; 2 tablespoons (30 ml) water; 1 little vegetable oil; 1 little black pepper; 1 little salt and pepper

ひよこの母上 @cook_40075642

Teriyaki chicken is delicious on its own, but even better served as a rice bowl.

Recipe background:
I used to eat teriyaki chicken rice bowls as a staff meal at a café. I also used this sauce recipe at a daycare, using a soy sauce to mirin ratio of 1:3.

Teriyaki chicken is delicious on its own, but even better served as a rice bowl.

Recipe background:
I used to eat teriyaki chicken rice bowls as a staff meal at a café. I also used this sauce recipe at a daycare, using a soy sauce to mirin ratio of 1:3.

ひよこの母上 @cook_40075642

Teriyaki chicken is delicious on its own, but even better served as a rice bowl.

Recipe background:
I used to eat teriyaki chicken rice bowls as a staff meal at a café. I also used this sauce recipe at a daycare, using a soy sauce to mirin ratio of 1:3.

Teriyaki chicken is delicious on its own, but even better served as a rice bowl.

Recipe background:
I used to eat teriyaki chicken rice bowls as a staff meal at a café. I also used this sauce recipe at a daycare, using a soy sauce to mirin ratio of 1:3.

Saved

Ingredients

Serves 2 servings

1 1/2boneless, skin-on chicken thighs
1little lettuce
1little tomato or similar vegetable
2 teaspoons (10 ml)sake
1/4 cup (60 ml)mirin
1 tablespoonplus 1 teaspoon (20 ml) soy sauce
2 tablespoons (30 ml)water
1little vegetable oil
1little black pepper
1little salt and pepper

Saved

Steps

1

Tear the lettuce into bite-sized pieces and prepare any other garnish vegetables in advance.
2

Dice the tomato and toss with black pepper.
3

Poke holes in the chicken thighs with a fork.
4

Season the chicken with salt and pepper. Heat oil in a skillet and place the chicken skin-side down. Cook over medium heat until golden brown.
5

Once both sides are browned, add the ingredients marked with ☆ (sake and mirin). Let the alcohol cook off while steaming the chicken.
6

After the alcohol has evaporated, add the soy sauce and water. Continue to steam, shaking the pan occasionally to prevent burning.
7

Simmer the sauce until it thickens. Remove from heat, slice the chicken, and serve over rice. Pour the remaining sauce from the pan over the top.
8

Arrange the vegetables prepared in steps 1 and 2 around the chicken.
9

This time, I also added an egg on top.