Teriyaki is an ancient Japanese culinary technique that combines teri (shimmer) with yaki (grill), referring to the shiny glaze that the sauce creates on the proteins as it caramelizes. It was originally used to preserve fish, but was adapted to chicken in post-war Japan. The bowl or donburi format is the traditional Japanese way of serving protein over rice, which has become a global phenomenon of healthy fast food.
Japanese
Teriyaki Chicken Bowl
Teriyaki Chicken Bowl from Japan: traditional step-by-step recipe, with chef tips and clear times.
- Japan
- Main course
- High protein
- Low fat
- High fiber
- easy
15 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 490 kcal
- Protein 34 g
- Fiber 5 g
- Carbohydrates 52 g
- Fat 14 g
- Sodium 820 mg
Story behind the dish
Preparation
Bowl Teriyaki Chicken is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g boneless chicken thighs.
- Have ready: 200 g of cooked Japanese rice.
- Have ready: 100 g of steamed broccoli.
- Have ready: 1 carrot in sticks.
- Have ready: 100 g of shelled edamame.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the teriyaki sauce by mixing soybeans
Prepare the teriyaki sauce by mixing soy, mirin, sugar and ginger in a saucepan, reduce heat to medium until it thickens slightly.
-
Cut the chicken thighs into pieces and cook in a pan with…
Cut the chicken thighs into pieces and cook in a frying pan with oil over medium-high heat until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Pour the teriyaki sauce over the chicken and cook for 3 more minutes…
Pour the teriyaki sauce over the chicken and cook for 3 more minutes until glazed and caramelized.
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Steam the broccoli for 3 minutes and sauté the carrot in…
Steam the broccoli for 3 minutes and sauté the carrot sticks until tender but crispy. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Assemble the bowls with Japanese rice as a base
Assemble the bowls with Japanese rice as a base, place the teriyaki chicken, broccoli, carrot and edamame.
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Decorate with sesame seeds
Garnish with sesame seeds, chopped chives and an extra teriyaki sauce on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with marinated firm tofu for vegetarian option.
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