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  • Jimmy Wong

Teriyake chicken bowl

Updated: Sep 23

With ponzu sauce, kewpi, pickles and pickled ginger


Delightfully simple and deeply satisfying. This is a great dish for a quick meal at home or to impress your guests at your next japanese inspired night.



Sensational eating in my books
Teriyake chicken bowl

Serves 4


Ingredients

8 pieces of chicken thigh

2 cups of japanese rice

4 tbsp soya sauce

1 tbsp dark soy

2 tbsp mirin

2 tbsp cooking sake

1 tbsp japanese rice vinegar

1 tsp finely grated ginger

2 clove garlic, finely chopped

Kombu ponzu (to dress the rice)

1 packet japanese pickles

1 packet pickled ginger

Bonito flakes (optional)

Mixed leaf salad (optional)

Kewpi mayonnaise

4 eggs


Method

Wash the rice to remove some of the starch, about 3-5 times until the water runs clearer and add 3 cups of water. If cooking in a rice cooker, place rice and water in the rice cooker and start. If cooking in a pot with lid, cook over low heat until water is evaporated and the rice is tender.


Prepare the marinade by combining the Soya sauce, mirin, sake, rice vinegar, ginger, garlic in a large seal proof container. Prepare the thigh fillets and lightly tenderise with a meat tenderising mallet. Place in marinade for about 1 hour. Heat a non stick pan or grill and cook chicken thighs. Note: the sauce will caramelise over the chicken, do not overcook. For the eggs, bring a pot of water to a rolling boil, place eggs in and set timer for exactly 6 minutes. Place eggs then into a cold bowl of iced water.


To serve, place cooked rice in a bowl, spoon over a tbsp of kombu ponzu sauce. Using the fine nozzle of the kewpi, drizzle all over the rice in one direction only. Place mixed greens to one side if you are using it. Place chicken piece/s over the rice. Top with pickles and ginger and sprinkle some bonito flakes (optional). Finally peel the eggs, halved and onto the rice bowl and serve immediately.


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