Yakitori and Vegetable Tempura Rice Bowl

Name: Yakitori and Vegetable Tempura Rice Bowl
Ingredients: 1 boneless, skin-on chicken thigh; 1/3 cup sweet soy sauce (about 80 ml); 3 tablespoons sugar (about 40 ml); 3 tablespoons each mirin and sake (about 50 ml each); 1.75 oz fresh ginger (about 50 grams); 1 1/4 cups water (about 300 ml); as needed Vegetable tempura,

hidenachii @cook_40053634

Pour yakitori sauce over the grilled chicken and vegetable tempura.
Recipe background:
Last time I seasoned it with miso, so this time I tried a soy sauce flavor.

hidenachii @cook_40053634

Pour yakitori sauce over the grilled chicken and vegetable tempura.
Recipe background:
Last time I seasoned it with miso, so this time I tried a soy sauce flavor.

Saved

Ingredients

1boneless, skin-on chicken thigh
1/3 cupsweet soy sauce (about 80 ml)
3 tablespoonssugar (about 40 ml)
3 tablespoonseach mirin and sake (about 50 ml each)
1.75 ozfresh ginger (about 50 grams)
1 1/4 cupswater (about 300 ml)
as neededVegetable tempura,

Saved

Steps

1

Sear the chicken skin until browned.
2

Cut the chicken into bite-sized pieces.
3

Add the seasonings and simmer in a pressure cooker. (Add the sugar in two portions.)
4

Add the remaining sugar at the end and simmer until the sauce thickens.
5

Coat bell pepper, bitter melon, and cherry tomatoes in tempura batter and fry. Cook a thin omelet, slice it finely, and layer it over steamed white rice. Top with the chicken and vegetable tempura.