Monday, November 4, 2019

How to Make Teriyaki Chicken Rice Bowl (Japanese Recipe) | Japanese Cooking Video Recipe

Quick rice bowl for lunch or dinner 😋

Sweet and savory Teriyaki sauce makes this dish addictive!!!




How to Make Teriyaki Chicken Rice Bowl
How to Make Teriyaki Chicken Rice Bowl

Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯) goes perfect with Teriyaki Chicken Rice Bowl:
https://www.youtube.com/watch?v=RhpJgGn8_dk

More Japanese-Style Chicken Recipes:
https://www.youtube.com/watch?v=VCimtm45bWc

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How to Make Teriyaki Chicken Rice Bowl


Difficulty: Easy
Time: 30min
Number of servings: 2 servings

Ingredients:
2 bowls of rice
250g (8.8oz.) chicken thigh
100g (3.5oz.) frozen broccoli
50g (1.7oz.) Shimeji mushrooms
50g (1.7oz.) onion
A
* 1 tsp. Sake
* 1/2 tbsp. soy sauce
* 1 tsp. Mirin (sweet Sake)
B
* 2 tbsp. Dashi soup stock
* 1 tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tbsp. Mirin (sweet Sake)
cooking oil
salt

Directions:
1. Season the chicken with A.
2. Mix B.
3. Defrost broccoli. Thinly slice the onion. Separate Shimeji mushrooms into small pieces.
4. Place the vegetables in a microwavable bowl, cover, then microwave on medium for 3 minutes. Lightly season with salt.
5. Heat 1/2 tbsp. of cooking oil in a frying pan. Place the chicken skin-side down. Cover and cook on medium for 3 minutes. Flip it over and cook on medium for another 3 minutes.
6. Uncover, add B, then cook on high until the sauce slightly thickens.
7. Put rice in a bowl, place chicken cut into small pieces, garnish with vegetables, drizzle with the leftover Teriyaki sauce in the pan.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/11/Teriyaki-Chicken-Rice-Bowl.html
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