Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as カフェ風♡照焼チキンとアボカドごはん

Cafe-Style Teriyaki Chicken and Avocado Rice Bowl

Name: Cafe-Style Teriyaki Chicken and Avocado Rice Bowl
Yield: Serves 2 servings
Ingredients: 7 oz (200 g) boneless, skin-on chicken thighs; 1 tbsp sweet soy sauce; 1 tsp sugar; 2 tsp mirin; 1 tbsp vegetable oil; 1 tomato; 1 avocado; 2 bowls cooked rice; 3 tbsp mayonnaise; 1 small amount of wasabi paste (from a tube); 1 small amount of shredded nori (dried seaweed); 5 shiso leaves (perilla), thinly sliced

にーっしまみ @cook_40056127

福岡県

This is a copycat recipe inspired by the Mos Cafe Teriyaki Chicken and Avocado Rice Bowl with Wasabi Mayo. The wasabi mayo pairs perfectly with the teriyaki chicken and avocado! I wanted to recreate the Mos Cafe dish after seeing how delicious it looked, even though I’ve never actually tried it since there isn’t a location nearby—so this is my take on it! The teriyaki chicken is my usual homemade version, and I came up with the wasabi mayo measurements as I went. Since my child is still little, we enjoy relaxing cafe-style meals at home.

にーっしまみ @cook_40056127

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Ingredients

Serves 2 servings

7 oz (200 g)boneless, skin-on chicken thighs
1 tbspsweet soy sauce
1 tspsugar
2 tspmirin
1 tbspvegetable oil
1tomato
1avocado
2 bowlscooked rice
3 tbspmayonnaise
1small amount of wasabi paste (from a tube)
1small amount of shredded nori (dried seaweed)
5shiso leaves (perilla), thinly sliced

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Steps

1

Make the teriyaki chicken. Place the chicken, sweet soy sauce, sugar, and mirin in a zip-top bag, seal tightly, and marinate in the refrigerator for 30 minutes to 1 hour.
2

Heat the vegetable oil in a skillet. Add the marinated chicken, skin side down, and cook on both sides until browned. Pour in the remaining marinade and simmer briefly until slightly thickened.
3

Remove the stem from the tomato and cut into bite-sized pieces.
4

Peel and pit the avocado, then cut into bite-sized pieces.
5

Combine the mayonnaise and wasabi paste in a zip-top bag and knead to mix. When ready to use, snip off a corner of the bag to drizzle. (The photo shows the mixture while kneading!)
6

Spoon the rice into bowls. Top with teriyaki chicken, tomato, and avocado. Drizzle with the wasabi mayo, then sprinkle with shredded nori and sliced shiso leaves to finish.
7

Note: I measured the wasabi at 2 grams, which gave it plenty of heat!

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Cooksnaps

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にーっしまみ @cook_40056127

Published in the US on September 05, 2025 14:01

福岡県

３児の母(^^)栄養士してます。食べることが大ー好きな40歳！笑管理栄養士免許も持っています。旦那さん(42)と長男(13)、次男(10）、長女(7)との５人家族です。手抜き、簡単、時短などのつくレシピ大好きですInstagramはyrm_mom日々のご飯を載せています(^^)良かったらフォローしてくださいね☆

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