How to Make Teriyaki Chicken Rice Bowl (Japanese Recipe) | OCHIKERON | Create Eat Happy :)

Name: How to Make Teriyaki Chicken Rice Bowl (Japanese Recipe) | OCHIKERON | Create Eat Happy :)
Total time: 30 min
Ingredients: 2 bowls Rice; 250 g Chicken thigh; 100 g Broccoli, frozen; 50 g Shimeji mushroom; 50 g Onion; A; 1 tsp Sake; 1 ½ tbsp Soy sauce; 2 ½ tsp Mirin; B; 2 tbsp Dashi; 1 tsp Sugar; Vegetable oil; Salt

By ochikeron · 30 min

Ingredients

Rice2 bowls
Chicken thigh250 g
Broccoli · frozen100 g
Shimeji mushroom50 g
Onion50 g
A
Sake1 tsp
Soy sauce1 ½ tbsp
Mirin2 ½ tsp
B
Dashi2 tbsp
Sugar1 tsp
Vegetable oil
Salt

Instructions

Season the chicken with the A mixture (sake, soy sauce, mirin).
Mix the B ingredients: dashi, soy sauce, sugar and mirin.
Thaw the broccoli, thinly slice the onion, and separate the shimeji mushrooms into small pieces.
Put the vegetables in a microwave-safe bowl, cover and microwave on medium for 3 minutes. Lightly season with salt.
Heat 1/2 tablespoon of cooking oil in a frying pan. Place the chicken skin-side down, cover and cook on medium for 3 minutes. Flip and cook on medium for another 3 minutes.
Uncover, add the B mixture and cook on high until the sauce thickens slightly.
Cut the chicken into small pieces and place over rice. Add the vegetables and spoon the remaining teriyaki sauce from the pan over the top.

Summarized from ochikeron's video. Watch it for the details.

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