Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Yield: Serves 2 servings
Ingredients: 1 boneless, skin-on chicken thigh; as needed All-purpose flour,; as needed Oil,; as needed Salt and pepper,; 1 tablespoon sake (15 ml); 2 tablespoons mirin (30 ml); 1 tablespoon soy sauce (15 ml); 2 eggs; as needed Cooked rice,; Shiso leaves (or substitute with fresh basil or cilantro), as needed; 2 tablespoons sake (30 ml), for drizzling

ココのお母さん @cook_40174918

Juicy teriyaki chicken, first seared then steamed for extra tenderness. I love a sweeter sauce, so I use a bit more mirin in this recipe.

ココのお母さん @cook_40174918

Juicy teriyaki chicken, first seared then steamed for extra tenderness. I love a sweeter sauce, so I use a bit more mirin in this recipe.

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Ingredients

Serves 2 servings

1boneless, skin-on chicken thigh
as neededAll-purpose flour,
as neededOil,
as neededSalt and pepper,
1 tablespoonsake (15 ml)
2 tablespoonsmirin (30 ml)
1 tablespoonsoy sauce (15 ml)
2eggs
as neededCooked rice,
Shiso leaves (or substitute with fresh basil or cilantro), as needed
2 tablespoonssake (30 ml), for drizzling

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Steps

1

Coat the chicken with flour, salt, and pepper. Heat oil in a skillet and place the chicken skin-side down to sear.
2

Once browned, flip the chicken, drizzle with sake, cover, and cook on low heat for 3 minutes.
3

Add mirin, soy sauce, and more sake. Simmer over medium heat until the sauce thickens and coats the chicken.
4

For soft-boiled eggs, bring water to a boil, turn off the heat, add the eggs, and let sit for about 12 minutes. To serve, place rice in bowls, top with sliced chicken, shiso leaves, and the eggs cracked open on top.