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.
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)
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.
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