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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Recipe

Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Recipe

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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

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Ingredients:

Serving

4 cups japanese rice
4 medium chicken thighs
1 medium onion
0.5 (16 oz) package frozen broccoli carrots cauliflower mix
1/4 head cabbage, sliced thinly
pickled ginger , called beni shoga
10 tbsp soy sauce
5 tbsp mirin
5 tbsp sugar
1 tsp fresh ginger juice
1 garlic clove, smashed

Directions:

Cook rice according to directions.
Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	813.06 Kcal (3404 kJ)
Calories from fat	17.94 Kcal
		% Daily Value*
Total Fat	1.99g	3%
Sodium	2527.3mg	105%
Potassium	402.93mg	9%
Total Carbs	172.98g	58%
Sugars	13.58g	54%
Dietary Fiber	4.77g	19%
Protein	19.56g	39%
Vitamin C	23.2mg	39%
Iron	8.7mg	48%
Calcium	57mg	6%

Amount Per 100 g
Calories	226.94 Kcal (950 kJ)
Calories from fat	5.01 Kcal
		% Daily Value*
Total Fat	0.56g	3%
Sodium	705.41mg	105%
Potassium	112.46mg	9%
Total Carbs	48.28g	58%
Sugars	3.79g	54%
Dietary Fiber	1.33g	19%
Protein	5.46g	39%
Vitamin C	6.5mg	39%
Iron	2.4mg	48%
Calcium	15.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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