Chicken Teriyaki Rice Bowl 鶏の照り焼き丼 | Easy Everyday Japanese Cooking

Today, Yoshiko is making a classic Japanese comfort food: Chicken Teriyaki Rice Bowls! Tender, juicy chicken is coated in a sweet and savory homemade teriyaki sauce, then served over warm Japanese rice with shredded nori, toasted sesame seeds, and grilled shishito peppers. This week, Yoshiko is also trying out the Okura Titanium Pan and sharing her honest opinion after cooking with it in her own kitchen. 🍳 TRY THE OKURA TITANIUM PAN Want to try the pan Yoshiko is using in this video? Yoshiko’s followers can get 10% OFF their Okura Cookware purchase with code YOSHIKO10 👉 Shop the Okura Hand-Hammered Titanium Pan: https://okuracookware.com/YOSHIKO10 The pan features a hand-hammered titanium cooking surface and is made without PFAS, PTFE, or synthetic non-stick coatings. Okura also offers a 25-year warranty on the cookware. Use code YOSHIKO10 at checkout for 10% off. ━━━━━━━━━━━━━━ 🍚 CHICKEN TERIYAKI RICE BOWL Serves 2 INGREDIENTS • 1 boneless, skinless chicken thigh — about 10½ oz (300 g) • 4 shishito peppers Teriyaki Sauce: • 1 tbsp sugar • 2 tbsp soy sauce • 2 tbsp sake • 2 tbsp mirin • 1 tsp freshly squeezed ginger juice • 2 bowls cooked Japanese rice • ½ sheet shredded nori • 2 tsp toasted white sesame seeds ━━━━━━━━━━━━━━ 👩‍🍳 INSTRUCTIONS 1. Flatten the chicken thigh so it is an even thickness, and remove any tough sinew. 2. Combine the sugar, soy sauce, sake, and mirin in a bowl and set aside. 3. Trim the stems from the shishito peppers. Pierce each pepper a few times with a bamboo skewer to prevent them from bursting while cooking. 4. Heat a frying pan over medium heat. Place the chicken skin-side down and cook, pressing it down with a spatula, until evenly browned. Flip and continue cooking until the chicken is cooked through. Grill the shishito peppers in the pan alongside the chicken. 5. Pour the teriyaki sauce into the pan and coat the chicken well. Finish by adding the freshly squeezed ginger juice. 6. Remove the chicken from the pan and cut it into bite-sized pieces. 7. Divide the rice between two bowls and flatten the surface. Sprinkle with shredded nori and drizzle with a small amount of the teriyaki sauce. Arrange the sliced chicken on top, add the shishito peppers, and sprinkle with toasted sesame seeds. ━━━━━━━━━━━━━━ 💡 YOSHIKO’S TIPS • Take the chicken out of the refrigerator about 1 hour before cooking and allow it to come to room temperature. This helps it cook more evenly. • Serve with your favorite vegetables, such as broccoli, cabbage, or bok choy. • Turn this into a delicious chicken teriyaki sandwich by serving the chicken and vegetables between bread. Spread mayonnaise on the bread before assembling! ━━━━━━━━━━━━━━ If you enjoyed this recipe, don’t forget to LIKE, SUBSCRIBE, and turn on notifications for more easy Japanese home cooking from Yoshiko’s Kitchen! ❤️ 00:00 - Intro 01:17 - Okura Titanium Pan 01:52 - Prep 02:52 - Cooking the chicken 04:39 - Rice 06:10 - Plating #YoshikosKitchen #ChickenTeriyaki #JapaneseFood #JapaneseCooking #TeriyakiRiceBowl