Inspired by the Wagamama’s dish of the same name, this simple bowl of rice topped with teriyaki vegetables and chicken is warming and delicious!
- Rice, 1 cup (it’s worth getting the a short grain Japanese-style rice)
- Chicken, 2 pieces (I think thighs are best)
- Mirin, a generous splash
- Soy sauce, a couple of generous splashes
- Sriracha, a dollop
- Teriyaki sauce, 1/2 cup – either make your own or shop bought if you’re feeling lazy
- Stock, a cup
- Aromatics: ginger, garlic, chopped, be generous! Optional: lemongrass, an inch or two, keep whole
- Vegetables of choice: we use broccoli, mushrooms, peppers, courgette, sweet peas, kale, cabbage, sweet potato – it’s really flexible
- Toppings: spring onions, carrots – cut into strips, coriander, boiled egg
Prepare rice, and when it’s done serve it into your bowls. Meanwhile…
We start (as usual) by browning the chicken on a very high heat and seasoning with a little salt. Once you’ve got the desired colour, lower the heat, add the soy sauce and mirin, and the aromatics, coat the chicken, and then add the stock, Sriracha and teriyaki sauce. You want the chicken to be mostly covered, but we want this liquid to reduce. Now we’re going to add the veggies as appropriate; we want to chicken to cook for around 10 minutes, so work backwards from there. We like to put the kale right at the end, but the cabbage right at the beginning – but you know how you like your veggies cooked. Remove the chicken and slice into strips.
Now assemble the bowls. Add the vegetables, the chicken, eggs and label over some of the sauce. Top with coriander, spring onions and a handful of carrots.