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.
PREPARATION
- 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.
- 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.
- 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.
| Servings | 1 serving |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 983 Calories |
| Sodium (1 serving) | 3.6 g |
Ingredients
250g Steamed rice
60g (1 piece) Egg
2 pcs Snow peas
as needed Vegetable oil
6g (2 teaspoons) Sugar
30ml (2 tablespoons) KOMBU TSUYU
PREPARATION
- 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.
- 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.
- 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.
