Ingredients

The following ingredients have 4 Servings
  • 4 cups Japanese Rice
  • 4 medium Chicken Thighs (preferred or 2 large Chicken Breasts)
  • 1 teaspoon Salt
  • 1/2 cup Sake
  • 1 medium Onion (sliced thinly)
  • 1/2 of a 16-ounce package frozen Broccoli-Carrots-Cauliflower Mix
  • 1/4 head Cabbage (sliced thinly)
  • Pickled Ginger (to serve)
  • 2 Spring Onions (chopped, to serve)

Instruction

  • Prepare Yoshinoya Teriyaki Sauce according to recipe below. Set aside.
  • Prepare rice in a rice cooker according to package instructions or to your recipe. Set aside and keep warm.
  • Place chicken in a shallow bowl.
  • In a cup, add sake and salt. Mix until salt is dissolved.
  • Pour sake mixture over chicken. Toss gently to coat. Set aside to marinate for 20 minutes. (Do this while the rice is cooking, if you like.)
  • Place a large pot of water over medium high heat and bring to a boil.
  • Place frozen vegetable mix and cabbage in a steamer bowl or colander. Place on top of boiling water. Steam until soft and hot.
  • Remove chicken from marinade. Discard marinade.
  • Cook chicken as desired to an internal temperature of at least 165°F.
  • Cut chicken into bite-sized pieces, removing bones.
  • Divide warm prepared rice between 4 deep bowls.
  • Arrange chicken pieces over rice on one side of the bowl.
  • Spoon steamed veggies beside chicken.
  • Drizzle prepare Yoshinoya Teriyaki Sauce generously over chicken.
  • Garnish with a bit of pickle ginger.
  • Sprinkle with chopped onion.
  • Serve hot.