The cooking procedure shortens the prep time for chicken teriyaki. It’s not the traditional way to cook teriyaki but the result is just as good. This recipe also makes good use of the pan drippings.
For us Asians, there are few meals more satisfying and comforting than a hot bowl of rice with meat or seafood, sauce and vegetables on top. In the Philippines, we call it pares — literally, “pair”, referring to the pairing of rice with the toppings.
But what goes on top of rice?
Anything. Boiled, grilled, fried or braised meat, poultry or seafood, fried eggs, sautéed vegetables… anything.
So, yes, “anything” includes chicken teriyaki. If this meal were served in Japan, it would be chicken teriyaki don. And I could follow that up with the significance of “don” and the wide array of rice bowl dishes that all end with “don”. But I’ve written about that elsewhere so just click the link if you’re interested.
This is about chicken teriyaki rice bowl and below is the recipe.
- 1 chicken thigh fillet skin on
- cooking oil
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
To cook the rice
- 1 cup rice
- 1 egg lightly beaten
- salt to taste
- 2 tablespoons sweet peas
- pickled ginger optional but recommended
- Heat a heavy frying pan (no, a frying pan with a thin bottom will not do for this recipe) and brush lightly with cooking oil.
- Lay the chicken thigh fillet, skin side down, in the hot oil. Over high heat, let the chicken skin brown and render fat. Flip to brown the other side.
- Pour in the soy sauce, mirin and sake. Swirl the pan.
- Lower the heat to medium and cover the pan. Cook the chicken for about five minutes.
- Uncover the pan and turn up the heat to high. The liquid would have reduced a bit at this point. Continue cooking until the liquid starts to turn a bit sticky.
- Flip the chicken over and slide the chicken (now skin side down) so that the skin soaks up the remaining sauce. Cook until all the sauce has been soaked up by the chicken.
- Transfer the chicken teriyaki to a cutting board and slice thinly. Keep hot.
- Reheat the pan and add the rice. Cook the rice in the drippings, stirring, until heated through.
- Make a well in the center, pour in the beaten egg and sprinkle in some salt. As the egg cooks, stir into the rice in widening circles.
- Add the peas and cook for another half a minute with occasional stirring.
- Ladle the hot rice into a bowl. Arrange the chicken teriyaki on on top and add some pickled ginger on the side.