• Jimmy Wong

Teriyake chicken bowl

Updated: Dec 31, 2019

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


6 pieces of chicken thigh

2 cups of japanese rice

4 tbsp soya sauce

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)

Kewpi mayonnaise


Wash the rice to remove some of the starch and cook in a rice cooker as per the packet instructions.

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.

To serve, place cooked rice in a bowl, spoon over a tbsp of kombu ponzu sauce. sing a fine nozzle squeezer, drizzle the kewpi all over the rice in one direction only. Place chicken piece/s over the rice. Top with pickles and ginger and sprinkle some bonito flakes (optional). Serve immediately.


Happy cooking! Please post a photo of your dish on instagram and

tag with #jimmywongeats

137 views0 comments

Recent Posts

See All