Japanese 20 min

Japanese Chicken Teriyaki Bowl

Name: Japanese Chicken Teriyaki Bowl
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 boneless skin-on chicken thighs (about 1.5 lbs); 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 1 tablespoon vegetable oil; 4 cups cooked short-grain rice; Steamed edamame for serving; Pickled ginger and sesame seeds for garnish; Shredded red cabbage and cucumber for serving

high-proteindairy-freehealthyquickmeal-prep

Ingredientsfor 2

480

Cal

34g

Protein

54g

Carbs

14g

Fat

14 boneless skin-on chicken thighs (about 1.5 lbs)
23 tablespoons soy sauce
32 tablespoons mirin
42 tablespoons sake
51 tablespoon sugar
61 tablespoon vegetable oil
74 cups cooked short-grain rice
8Steamed edamame for serving
9Pickled ginger and sesame seeds for garnish
10Shredded red cabbage and cucumber for serving

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Instructions

1
Mix soy sauce, mirin, sake, and sugar for teriyaki sauce. Pat chicken completely dry. Heat oil in a cast iron or heavy skillet over medium-high heat.
2
Place chicken skin-side down and cook without moving for 6–7 minutes until the skin is deeply golden and renders its fat — you will see the skin shrink and curl as the fat melts, which is exactly what should happen. Flip and cook 4–5 minutes until cooked through to 165°F.
3
Pour off excess fat. Pour teriyaki sauce into the pan over medium heat. It will bubble immediately. Flip the chicken repeatedly as the sauce reduces and becomes thick and lacquered, about 2 minutes. The sugar caramelizes and creates a sticky, glossy glaze that coats the chicken.
4
Slice chicken. Build the bowl: rice on the bottom, sliced chicken and its sauce on top, edamame alongside, shredded cabbage, and cucumber. Garnish with pickled ginger and sesame seeds. A perfectly executed teriyaki bowl demonstrates how four simple ingredients can achieve remarkable depth.