Everyone loves teriyaki chicken, right? This teriyaki-glazed chicken rice bowl is a high-protein wonder. You'll love this fakeaway recipe.
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Serves
2
Short Grain Rice
Water
Fresh Chives
Nori Seaweed
Unknown ingredient
Boneless Skinless Chicken Thighs
Sake
Mirin
Light Soy Sauce
Brown Sugar
Cornstarch
Cold Water
Vegetable Oil
Serves
2
Short Grain Rice
Water
Fresh Chives
Nori Seaweed
Unknown ingredient
Boneless Skinless Chicken Thighs
Sake
Mirin
Light Soy Sauce
Brown Sugar
Cornstarch
Cold Water
Vegetable Oil
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Step 1.
If cooking rice from scratch, wash the rice in a pan with cold water and drain. Repeat twice or until the water runs clear. Add water to the rice in the pan. Let it sit for 30 mins.
Step 2.
Meanwhile, slice the chives as fine as possible and set aside in a bowl. Cut the seaweed in half, stack on top of each other and, using scissors, cut as thin as possible. Set aside.
Step 3.
Crack the eggs into a bowl, add a pinch of salt and whisk vigorously. Heat a frying pan over a medium heat, add 1 tsp oil and, using kitchen paper or a brush, smear the oil across the pan. Add half the beaten egg, then tilt the pan to cover the surface with egg. Leave for 1 min or until cooked. Remove the egg sheet to a chopping board and repeat with the remaining egg.
Step 4.
Stack the two egg sheets and roll them up. Slice them as thin as possible, then set the resulting egg ribbons aside.
Step 5.
Bring the pot of soaking rice to the boil over a high heat. Once boiling, turn the heat to the lowest setting and cook for 11 mins. Turn the heat off and leave for a further 10 mins, with the lid on. It’s important not to remove the lid until it’s ready.
Step 6.
Season the chicken on both sides lightly with salt and pepper. Grab the same frying pan that you used for the egg and set it over a high heat for 2 mins. Add 1 tbsp oil and swirl. Add the chicken thighs and cook for 4 mins. Flip over and cook for a further 4 mins. Add the sake, mirin, soy sauce and sugar. Swirl the pan for 1-2 mins until the sugar is dissolved. Flip the chicken to glaze both sides. Remove the chicken and set aside.
Step 7.
Add the cornstarch and cold water to a small bowl. Stir to make a slurry. Turn the heat to its lowest setting and slowly pour the slurry into the pan while stirring. The sauce should thicken – if too thick, add 1 tbsp cold water.
Step 8.
Slice the chicken into 1-2 cm strips.
Step 9.
Divide the rice between deep bowls followed by a generous amount of nori strips and egg ribbons. Add the sliced chicken and pour the sauce on top. Finish with a big handful of chives – the more the better!
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