Chicken Thigh Teriyaki Rice Bowl

Name: Chicken Thigh Teriyaki Rice Bowl
Cuisine: Japanese
Ingredients: Chicken thigh 2 pieces; Egg 2; Salt appropriate amount; Black pepper appropriate amount; Butter 2 pieces; Cabbage a handful; Rice appropriate amount; Cheongju (refined rice wine) 3 tbsp; Cooking wine 3 tbsp; Soy sauce 3 tbsp; Sugar 2 tbsp

A Japanese-style rice bowl recipe using chicken thighs and an all-purpose teriyaki sauce.

JapaneseRice & Porridge

📝 8 steps

🍳 Start Cooking

What You'll Need

Chicken thigh2 pieces

Egg2

Saltappropriate amount

Black pepperappropriate amount

Butter2 pieces

Cabbagea handful

Riceappropriate amount

Cheongju (refined rice wine)3 tbsp

Cooking wine3 tbsp

Soy sauce3 tbsp

Sugar2 tbsp

Instructions

Add Cheongju, cooking wine, soy sauce, and sugar to a pot and boil just until the sugar dissolves to make the all-purpose teriyaki sauce.

Season the chicken thighs with a pinch of salt and pepper on both sides.

Whisk 2 eggs with 1 piece of butter, then pour into a heated pan to make soft scrambled eggs.

Prepare a handful of shredded cabbage.

In a pan lightly greased with oil, place the seasoned chicken thighs skin-side down and cook until golden brown.

Flip the chicken thighs and cook the meat side as well.

When the chicken thighs are 90% cooked, pour in the prepared teriyaki sauce and add 1 piece of butter, then simmer until the sauce becomes thick.

Place the shredded cabbage and scrambled eggs over rice in a bowl, top with the teriyaki-glazed chicken thighs cut into bite-sized pieces, and finish with a sprinkle of black pepper.