Rice > Japanese

Sudachi-Teriyaki Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup uncooked rice
- 2 cups water
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 2 tbsp sudachi juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds

Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.

2. In a mixing bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, garlic, and sudachi juice.

3. In a separate small bowl, whisk together the cornstarch and 2 tbsp of water until smooth.

4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.

5. Pour the teriyaki sauce over the chicken and stir to coat. Bring the sauce to a simmer and cook for 5-7 minutes or until the chicken is cooked through and the sauce has thickened.

6. Serve the chicken and teriyaki sauce over the cooked rice. Garnish with sliced green onions and sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 25g
Sodium: 1000mg

Substitutions for ingredients:
- Chicken can be substituted with tofu or beef.
- Sudachi juice can be substituted with lime or lemon juice.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.

Variations:
- Add vegetables such as broccoli, carrots, or bell peppers to the skillet with the chicken.
- Use the teriyaki sauce as a marinade for grilled or roasted meats.
- Make a vegetarian version by using tofu or mushrooms instead of chicken.

Tips and tricks:
- Use a non-stick skillet to prevent the chicken from sticking to the bottom.
- Make sure to whisk the cornstarch and water mixture until smooth to prevent lumps in the sauce.
- Adjust the amount of brown sugar to your taste preference for sweetness.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice and chicken in a bowl with the green onions and sesame seeds sprinkled on top.

Garnishes:
Sliced green onions and sesame seeds

Pairings:
Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
Steamed broccoli, roasted carrots, or a mixed green salad.

Troubleshooting advice:
- If the teriyaki sauce is too thick, add a splash of water to thin it out.
- If the chicken is not browning evenly, stir it occasionally to ensure even cooking.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce before being grilled or broiled.

Flavor profiles:
Sweet, savory, tangy, and umami.

Serving suggestions:
Serve the rice and chicken in a bowl with the green onions and sesame seeds sprinkled on top.

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Region: Japanese

Taste: Tangy, Savory, Umami, Sweet, Citrusy