Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 塩糀☆照焼きチキン丼

Shio Koji Teriyaki Chicken Rice Bowl

Name: Shio Koji Teriyaki Chicken Rice Bowl
Yield: Serves 1 serving
Ingredients: 1/2 chicken breast; 1 tablespoon shio koji; plus extra vegetable oil; 2 tablespoons sake (or dry cooking sake); 1 teaspoon cane sugar (or regular sugar); 1 teaspoon soy sauce; 1 teaspoon mirin; 1 bowl freshly cooked rice; 5 shishito peppers; 1/4 onion; 1 leaf cabbage; 1 tablespoon vegetable oil; salt and pepper, to taste; 1 pinch toasted white sesame seeds

sachi825 @sachi825

Chicken breast marinated in shio koji turns out tender and juicy! There’s a simple trick to cooking chicken that tends to burn easily.

Recipe background:
Since meat marinated in shio koji can burn easily, I tried sprinkling extra sake and steaming it while cooking!

Chicken breast marinated in shio koji turns out tender and juicy! There’s a simple trick to cooking chicken that tends to burn easily.

Recipe background:
Since meat marinated in shio koji can burn easily, I tried sprinkling extra sake and steaming it while cooking!

sachi825 @sachi825

Chicken breast marinated in shio koji turns out tender and juicy! There’s a simple trick to cooking chicken that tends to burn easily.

Recipe background:
Since meat marinated in shio koji can burn easily, I tried sprinkling extra sake and steaming it while cooking!

Chicken breast marinated in shio koji turns out tender and juicy! There’s a simple trick to cooking chicken that tends to burn easily.

Recipe background:
Since meat marinated in shio koji can burn easily, I tried sprinkling extra sake and steaming it while cooking!

Saved

Ingredients

Serves 1 serving

1/2chicken breast
1 tablespoonshio koji
plus extra vegetable oil
2 tablespoonssake (or dry cooking sake)
1 teaspooncane sugar (or regular sugar)
1 teaspoonsoy sauce
1 teaspoonmirin
1 bowlfreshly cooked rice
vegetables for garnish
5shishito peppers
1/4onion
1 leafcabbage
1 tablespoonvegetable oil
salt and pepper, to taste
for finishing
1 pinchtoasted white sesame seeds

Saved

Steps

1

Slice the chicken breast against the grain into bite-sized pieces. Coat with shio koji and let sit for at least 10 minutes.
2

Thinly slice the onion and cabbage. Heat oil in a frying pan, quickly stir-fry the vegetables, season with salt and pepper, and place them on top of a bowl of rice.
3

To prevent the shishito peppers from bursting, cut a slit lengthwise in each one.
4

Add more oil to the same frying pan, add the marinated chicken, and quickly sear the surface. Sprinkle with sake, cover with a lid, and cook on low heat until cooked through.
5

Remove the lid, add the shishito peppers to the side of the pan and coat them lightly with oil. Add the sugar and then the soy sauce, letting it come to a boil.
6

When the sauce starts to bubble and thicken, add the mirin for a glossy finish. Coat everything well with the sauce, then place on top of the rice bowl with vegetables.
7

Crush the toasted sesame seeds slightly and sprinkle on top to finish!
8

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Check out 'Ham & Egg Teriyaki Rice Bowl' (Recipe ID:19787794) on Cookpad.
12

Featured in the category on 11/13/2013.
13

Ranked 10th in popular searches for 'Teriyaki Chicken Rice Bowl' on 05/21/2016.
14

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15

YouTube updates! Search for 'Sachi's Vegetable Kitchen.'
16

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Cooksnaps

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sachi825 @sachi825

Published in the US on November 11, 2025 02:00

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