Teriyaki ‘Mayo’ Chicken Rice Bowl

Name: Teriyaki ‘Mayo’ Chicken Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 150-200 g Chicken Fillet *Thigh OR Breast; 1 pinch Salt; 1/2 teaspoon Oil; 1 serving Freshly Cooked Rice; Japanese Mayonnaise; 1/2 sheet Nori *torn into small pieces; 1/2 Spring Onion *finely chopped; Toasted Sesame Seeds; 1 Boiled Egg *OR Onsen Tamago; 1/2 tablespoon Mirin; 1/2 tablespoon Sugar; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is an easy version of my ‘Teriyaki Chicken With Tartar Sauce’, replacing the Tartar Sauce with just Mayonnaise. I made it into a rice bowl dish as I always eat the dish with rice. Super easy to cook, delicious and nutritious, and perfect for lunch.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

150-200 gChicken Fillet *Thigh OR Breast
1 pinchSalt
1/2 teaspoonOil
1serving Freshly Cooked Rice
Japanese Mayonnaise
1/2 sheetNori *torn into small pieces
1/2Spring Onion *finely chopped
Toasted Sesame Seeds
1Boiled Egg *OR Onsen Tamago
Onsen Tamago (Softly Cooked Egg)
Sauce
1/2 tablespoonMirin
1/2 tablespoonSugar
1 tablespoonSoy Sauce

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Steps

1

Combine all the sauce ingredients in a small bowl.
2

Cut Chicken Fillet into bite-size pieces and lightly season with Salt. Heat Oil in a small frying pan and cook Chicken until golden. Remove excess Oil using paper towel if you want to do so, then pour the sauce over and keep cooking until the sauce thickens.
3

Half fill a bowl with Freshly Cooked Rice, place Nori, and top with Chicken and the sauce. Drizzle some Japanese Mayonnaise over, and sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds. Add Boiled Egg and enjoy.