Chicken Teriyaki Rice Bowl

Chicken marinated in teriyaki sauce matches well with steamed rice. Make sure to cook down the teriyaki sauce for rich flavor.
Servings1 serving
Cooking Time20 mins
Calories (1 serving)983 Calories
Sodium (1 serving)3.6 g
60g (1 piece) Egg
2 pcs Snow peas
as needed Vegetable oil
6g (2 teaspoons) Sugar
30ml (2 tablespoons) KOMBU TSUYU


  1. Beat egg in a small bowl. Heat vegetable oil in a frying pan, pour the egg, and scramble. Take out the scrambled egg from the pan.
  2. Flatten the chicken thigh by making shallow cuts. Heat vegetable oil in a frying pan, and fry the chicken. When cooked, add mixture of sugar (6g) and "KOMBU TSUYU" (30ml). Slightly simmer down the mixture while coating the chicken.
  3. Cut STEP2 into easy-to-eat size. Serve steamed rice in a bowl, place STEP1 on the rice, and put STEP2 on top. Dish up with parboiled snow peas as a side.