Yoshinoya Style Teriyaki Chicken and Vegetable Bowl |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I had food at a Yoshinoya Restaurant in California and loved it. I wanted to have the same easy, quick and yummy food that I had there. Ingredients:
4 cups japanese rice |
4 medium chicken thighs or 2 large chicken breasts |
1 medium onion |
0.5 (16 ounce) package frozen broccoli carrots cauliflower mix |
1/4 head cabbage, sliced thinly |
pickled ginger, called beni shoga |
10 tablespoons soy sauce |
5 tablespoons mirin |
5 tablespoons sugar |
1 teaspoon fresh ginger juice |
1 garlic clove, smashed |
Directions:
1. Cook rice according to directions.
2. 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.
3. 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.
4. 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.
|
|